Tonight, we were looking for something hearty, and comfort-food-ish. So we concocted this pot pie, with potatoes and lots of vegetables.
Spices
½ tsp cumin
½ tsp white pepper
1 tsp rosemary
Ingredients
2 tsp Worcestershire sauce (vegan)
1-2 tsp avocado oil (or your choice)
Vegetable broth, as needed
3 potatoes peeled and sliced
4-6 carrots, sliced
2 celery ribs, sliced
½ yellow onion, chopped
2 tsp garlic, diced
1 lb Beyond Burger
puff pastry (vegan, gluten free)
Preparation
Preheat oven to 400 degrees.
In a large skillet, heat oil and fry potatoes for 5 minutes in avocado oil. Add onions and garlic, frying until they start to brown. Add a small amount of vegetable broth to prevent sticking.
Add carrots and celery. Stir in Worcestershire sauce and all spices. Cover and cook for 5 minutes, stirring occasionally. Add in additional vegetable broth, if necessary. Stir in Beyond Burger, chopping lightly. Cover and cook another five minutes.
Halve puff pastry. In an 8 x 8″ glass plan that is lightly oiled, add one layer of the puff pastry. Add entire contents from skillet. Top with second piece of puff pastry, and lightly brush with oil.
Cook for 45 minutes. Let stand for 5 minutes, and serve hot.
The Vegan Trough 