Veggie pot pies with puff pastry crust

A healthy pot pie loaded with veggies and topped off with a puff pastry crust!

2 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 large carrot, chopped
1 celery stalk, chopped
3 tbsp chickpea flour (can sub regular flour)
3/4 cup almond milk
1 cup vegetable broth
1 potato, peeled and chopped into cubes
1 sweet potato, peeled and chopped into cubes
1/2 cup frozen peas
1 cup lentils, cooked
1 tsp dried thyme
2 tsp herbs de Provence
salt & pepper to taste
1 sheet of puff pastry (vegan if needed)

Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
Next, add the garlic, carrot and celery and cook for another 3-4 minutes.

next instruction :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here