Fall is pot pie season and this recipe is definitely one to try. Underneath this thermal crust, you will discover chunky, yet soft vegetables packed with nutrition which will ensure the perfect balance with every mouthful! Specifically, these pies contain panfried parsnips, mushrooms, cauliflower, turmeric, onion, garlic, and peas. Yum!
Parsnip and Mushroom Pot Pies [Vegan]
- 1 tablespoon olive oil
- 3 parsnips, peeled and diced
- 3 mushrooms, sliced
- 1/2 of 1 brown onion chopped
- 1 garlic clove, crushed
- 1 cup chopped cauliflower
- 1/3 cup frozen peas thawed
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili flakes
- A pinch of white pepper
- A pinch of salt
- 2/3 cup rice milk
- 1 tablespoon arrowroot powder
- 2 tablespoons nutritional yeast
- Black sesame seeds, to garnish
- 1/2 of 1 sheet vegan puff pastry, defrosted
- Preheat oven to 356°F.
- Drizzle olive oil in a frying pan.
- Cook onion, garlic, and parsnips for around 5 minutes.
- Add cauliflower and turmeric and stir for a further few minutes.
- Add mushrooms, peas, chili, white pepper, and salt. Stir for a few more minutes
- Add rice milk and nutritional yeast flakes.
- In a 1/2 cup of hot water, add the arrowroot powder and stir until combined. Then add this to the mixture and stir through.
- Cook for a further 10 minutes until mixture thickens.
- Then spoon the mixture evenly between two ramekins. Leave a small gap at the top.To cut the pastry to size, sit the bottom of the ramekin on the pastry and cut around it with a sharp knife. Then you will have the circle you need to put on top of the mixture. Put this on top of the mixture and then pierce with a fork and add black sesame seeds on top for a garnish.
- Bake in the oven for 20-25 minutes or until browned on top.
- These will be hot, so let cool for 5-10 minutes before enjoying.