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VEGGIE POT PIES WITH PUFF PASTRY CRUST #vegetarian #protein

VEGGIE POT PIES WITH PUFF PASTRY CRUST #vegetarian #protein

These veggie pot pies with puff cake covering are stacking with bravo veggies for an ameliorating and sound supper. Make them into smaller than usual pot pies or in the event that you lean toward one huge veggie pot pie!

These pot pies are stacked with veggies like sweet potatoes, peas and lentils so despite everything they're stuffed with protein! They are then finished off with a puff baked good outside, which makes them feel somewhat more *special* and liberal, without the whine of proceeding to make a hull.

Some pot pies are really undesirable, yet these veggie pot pies with puff baked good outside are a lot more beneficial than your normal pot pie! I even love to avoid the puff baked good hull here and there and appreciate the filling as a stew over some quinoa! (Overly delectable as well!) A sound pot pie stacked with veggies and finished off with a puff cake outside layer!

Also Try Our Recipe : Coconut Curry Ramen

VEGGIE POT PIES WITH PUFF PASTRY CRUST #vegetarian #protein

INGREDIENTS

  • 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)

INSTRUCTIONS

  1. Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
  2. Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
  3. Reduce heat to medium and add the chickpea flour and milk, mixing until everything is combined.
  4. Add the vegetable broth, potatoes, peas, lentils and seasoning and mix everything together.
  5. Cover and let simmer on medium-low for 10 minutes.
  6. Preheat the oven to 375 degrees.
  7. Fill little ramekins, or a big baking dish 3/4 of the way full with the filling, and then top with puff pastry.
  8. Bake for 30-35 until golden brown.

For more detail : bit.ly/2U72Qn8

Read More Our Recipe : CHICKEN POTATO BAKE

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