Vegetarian Pot Pie with Puff Pastry Crust
Description
A mix of fresh and frozen vegetables in a lively sauce forms the filling for this easy vegetarian pot pie topped with a crust of puff pastry.
Ingredients
•
extra-virgin olive oil cooking spray
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4 tablespoons butter
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1 medium onion, chopped
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1 cup chopped mushrooms
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2 cloves garlic, minced
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2 teaspoons Italian seasoning blend
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon rubbed sage
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1/2 teaspoon ground sweet paprika
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1/8 teaspoon cayenne pepper
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1 cup chopped fresh spinach
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2 tablespoons chopped fresh parsley
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1/4 cup all-purpose flour
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2 cups frozen mixed vegetables
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1 (14 1/2 ounce) can vegetable broth
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3 tablespoons nutritional yeast
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1 sheet frozen puff pastry, thawed
Directions
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.