Amazingly Delicious Veggie Pot Pie

Recipe submitted by bulletshapedkiss

Ingredients (use vegan versions):

    6 tablespoons vegan margarine + extra for puff pastry (I use Earth Balance)
    1 large onion, diced
    3 medium carrots, sliced
    3 celery stalks, diced
    1 large zucchini, sliced
    1 (8 ounce) carton cremini mushrooms, sliced wide
    1 russet potato, diced
    1/2 to 3/4 cup flour, as needed
    2 1/2 cups vegetable stock
    1 1/2 cups nondairy milk or 1 cup plain vegan creamer
    3/4 cup peas
    1/4 cup sherry or apple cider or apple juice
    3 tablespoons fresh parsley
    2 teaspoons fresh thyme
    1 1/2 to 2 teaspoons salt
    1/2 to 1 teaspoon pepper
    1 (17 ounce) package frozen puff pastry, thawed

Directions:

1. Preheat oven to 350 degrees F. In a large pot, melt vegan margarine. Add the onions. Cook for 2 minutes. Add carrots, celery, zucchini, mushrooms, and potato. Cook 10 minutes.

2. Add flour and cook for 1 minute. Stir in stock and nondairy milk. Simmer for 10 minutes. Stir in peas, sherry, parsley, thyme, salt, and pepper.

3. Put it all into either a 9x13" pan or large ramekins for individual servings. Place the puff pastry on top, brush on some melted vegan margarine, and cut a few 1" slits to vent.

4. Cover a baking sheet in foil and place under the pot pie to catch bubbling stuff. Place in oven for approximately 40 minutes. Check the puff pastry every once in a while to see if it is browning too fast. If so, cover in foil.

Source of recipe: This recipe was inspired/modified from Simply Recipes "chicken pot pie" recipe (www.elise.com) and made vegan and easier by me. I have to say it turned out perfect, decadent and delish!

Makes: 6, Preparation time: 30 to 45 minutes, Cooking time: 40 minutes

http://vegweb.com/index.php