Vegetable Pot Pie

Ingredients 

4 cups frozen vegetable mix, peas, carrots, corn etc.

 1 cup vegetable broth

 15 oz coconut milk, one can

 15 oz white beans, one can, drained and rinsed

 1 tsp salt

 ½ tsp black pepper

 1 tsp turmeric

 ½ tsp garlic powder

 1 tsp sage

 1 tsp onion powder

 1 tbsp dried thyme

 3 tbsp nutritional yeast

 5 tbsp cornstarch, mix with 5 tbsp vegetable broth from above

 1 sheet puff pastry, flaky crust is usually dairy free

Instructions 

 Preheat the oven to 190 degrees Celsius.

Add the veggies, broth, coconut milk, beans, salt, pepper, turmeric, garlic powder, sage, onion, powder, dried thyme, nutritional yeast and cornstarch slurry to a casserole dish. 

Mix until well combined. 


 Take a sheet of puff pastry, and place it over the top, making sure the edges are sealed. 

Using a knife, cut diagonal slits in the top of your pastry. 



Place in the preheated oven for 45 to 55 minutes, until the top is browned. 

Enjoy immediately, or store in the fridge for up to four days.