Veggie Pot Pie

0% Complete

Servings:

6

2x packets of ready made Jus-Rol shortcrust pastry1 onion chopped1/4 cup coconut aminos or tamari900g butternut squash, peeled, seeded & diced small2 cloves garlic, minced2 celery sticks, chopped finely2 carrots, diced small1 tin sweetcorn12 baby portobello mushrooms, chopped small2 tsp smoked paprika400ml veg stock2 tbsp tapioca flour2 tbsp water1 cup coconut milk7 kale leaves, choppedfreshly ground black pepper1/4 cup maple syrup1 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

Keyboard shortcuts: H = Toggle Ingredients, J = Toggle Instructions