Veggie Pot Pie

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

Preheat the oven to 190

Heat onions in some oil for 5 minutes

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

Cook for about 2 minutes

Add the stock and stir

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

Whisk it all together

Add the coconut milk and simmer for 5 min

Add the kale and pepper and heat through

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

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

Make 4 slits on the top of each pie

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

Cook for 30 minutes