Real Recipes From Real Home Cooks ®
Vegan Pot Pie with Roasted Butternut, Lentils and Kale
"Vegetable Pot Pie with roasted butternut squash, lentils, and kale topped with a golden puff pasty crust - a cozy vegan dinner!..."
INGREDIENTS
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2lbs butternut squash, peeled, 1-inch cubes (or sub other winter squash, about 6 cups cubed)
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1 large parsnip, 1/2 inch diced
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1 large carrot, 1/2 inch diced
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1- 2 tablespoons olive oil
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1/4 teaspoon salt and pepper
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3 tablespoon olive oil (or butter)
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one onion, diced (or sub leeks or 2-3 shallots)
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4-6 garlic cloves, rough chopped
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1 tablespoon fresh sage, chopped ( or sub thyme or rosemary)
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1 cup celery, chopped ( or sub diced fennel bulb)
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3 tablespoons flour
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1 1/2 cups warm flavorful veggie broth (see notes)
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1 cup almond milk ( or soy, oat milk, or regular milk)
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1/2 teaspoon salt
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1/2 teaspoon pepper
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big handful lacinato kale (chopped, big stems removed)
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1 cup cooked lentils, or sub frozen peas (I used black caviar lentils, but French Green lentils or brown lentils work too).
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a pinch nutmeg
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1 sheet puff pastry, thawed, about 250 grams ( roughly 9″x11″)
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olive oil for brushing (or use egg wash- not vegan)
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