Veggie Pot Pie

AuthorJen BookerDifficultyIntermediate

These pies are so yummy! Really unique flavour. Great for Sunday dinner with all the trimmings!

Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins

Pastry top
 2x packets of ready made Jus-Rol shortcrust pastry
Filling
 1 onion chopped
 1/4 cup coconut aminos or tamari
 900g butternut squash, peeled, seeded & diced small
 2 cloves garlic, minced
 2 celery sticks, chopped finely
 2 carrots, diced small
 1 tin sweetcorn
 12 baby portobello mushrooms, chopped small
  2 tsp smoked paprika
 400ml veg stock
 2 tbsp tapioca flour
 2 tbsp water
 1 cup coconut milk
 7 kale leaves, chopped
 freshly ground black pepper
Glaze
 1/4 cup maple syrup
 1 tbsp nutritional yeast

1

Preheat the oven to 190

2

Heat onions in some oil for 5 minutes

3

Add coconut aminos, squash, garlic, celery, carrots, corn, mushrooms and smoked paprika

4

Cook for about 2 minutes

5

Add the stock and stir

6

Combine the tapioca and water into a thin paste and add to the veg

7

Whisk it all together

8

Add the coconut milk and simmer for 5 min

9

Add the kale and pepper and heat through

10

Add the veg mix the individual ramekins and fill almost to the top

11

Add pastry to the top and crimp the edges to seal.

12

Make 4 slits on the top of each pie

13

Whisk together the glaze ingredients and brush on top of the pies

14

Cook for 30 minutes

Ingredients

Pastry top
 2x packets of ready made Jus-Rol shortcrust pastry
Filling
 1 onion chopped
 1/4 cup coconut aminos or tamari
 900g butternut squash, peeled, seeded & diced small
 2 cloves garlic, minced
 2 celery sticks, chopped finely
 2 carrots, diced small
 1 tin sweetcorn
 12 baby portobello mushrooms, chopped small
  2 tsp smoked paprika
 400ml veg stock
 2 tbsp tapioca flour
 2 tbsp water
 1 cup coconut milk
 7 kale leaves, chopped
 freshly ground black pepper
Glaze
 1/4 cup maple syrup
 1 tbsp nutritional yeast

Directions

1

Preheat the oven to 190

2

Heat onions in some oil for 5 minutes

3

Add coconut aminos, squash, garlic, celery, carrots, corn, mushrooms and smoked paprika

4

Cook for about 2 minutes

5

Add the stock and stir

6

Combine the tapioca and water into a thin paste and add to the veg

7

Whisk it all together

8

Add the coconut milk and simmer for 5 min

9

Add the kale and pepper and heat through

10

Add the veg mix the individual ramekins and fill almost to the top

11

Add pastry to the top and crimp the edges to seal.

12

Make 4 slits on the top of each pie

13

Whisk together the glaze ingredients and brush on top of the pies

14

Cook for 30 minutes

Veggie Pot Pie

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