A mix of fresh and frozen vegetables in a lively sauce forms the filling for this vegetarian pot pie. The top crust couldn't be easier, since it is a sheet of thawed puff pastry, draped over the top of the dish. Make this a vegan dish by substituting your favorite vegan butter, if you wish.
Ingredients
- extra-virgin olive oil cooking spray
- 4 tablespoons butter
- 1 medium onion , chopped
- 1 cup chopped mushrooms
- 2 cloves garlic , minced
- 2 teaspoons Italian seasoning blend
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 0.5 teaspoons rubbed sage
- 0.5 teaspoons ground sweet paprika
- 0.13 teaspoons cayenne pepper
- 1 cup chopped fresh spinach
- 2 tablespoons chopped fresh parsley
- 0.25 cups all-purpose flour
- 2 cups frozen mixed vegetables
- 1 can vegetable broth , 14.5 ounce
- 3 tablespoons nutritional yeast
- 1 sheet frozen puff pastry , thawed
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Spray a 1 1/2-quart souffle or other baking dish with cooking spray.
-
2
Melt butter in a large, nonstick skillet over medium heat until bubbly. Add onion and cook until it begins to turn translucent, 2 to 3 minutes. Add mushrooms and cook until they begin to soften and release a little moisture, about 4 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
-
3
Stir in Italian seasoning, salt, pepper, sage, paprika, and cayenne. Stir in spinach and parsley; cook until spinach is just wilted, about 1 minutes. Add flour and stir until flour is coated in butter and seasonings; continue to cook and stir for 2 minutes. Stir in frozen vegetables and vegetable broth; bring to a boil. Cook until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in nutritional yeast.
-
4
Pour mixture into the prepared dish. Place puff pastry sheet over top, allowing it to drape over the sides of the dish. Use a fork to poke several holes in the top of the pastry, then spray with cooking spray. Place the baking dish on a sheet pan.
-
5
Transfer to the preheated oven and bake until the top is nicely browned, 25 to 30 minutes. Allow to cool for about 15 minutes before serving.
Nutrition Facts
Per serving
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