Vegetarian Pot Pie with Puff Pastry Crust

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. 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. 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. 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. 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. 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.