Ingredients
Vegetable Filling
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vegan butter
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 large leek, thoroughly washed and finely chopped
- 3 cloves garlic, minced
- 1 cup potatoes, cut into large cubes
- 1 cup butternut squash, cut into large cubes
- 1½ teaspoons Herbes de Provence
- 1 teaspoon freshly ground black pepper
- 1 cup dry white wine (optional)
- ¼ cup fresh parsley, finely chopped
- 2 teaspoons Dijon mustard
- 1½ cups vegetable stock
- 1 cup unsweetened almond milk
- 2 tablespoons cornstarch
- 1 cup frozen peas
For the Puff Pastry Topping
- 1 package vegan puff pastry, thawed according to package directions
- 1 tablespoon melted vegan butter or olive oil for brushing
- Extra Herbes de Provence
- Freshly ground black pepper
- Pinch of sea salt
Instructions
- Preheat oven to 400°F.
- Heat olive oil and vegan butter in a large Dutch oven or heavy saucepan over medium heat.
- Add the onion and cook for 10–15 minutes until softened and lightly golden.
- Add carrots, celery, leek, garlic, potatoes, and butternut squash. Stir well.
- Add Herbes de Provence and black pepper. Cook for another 3–4 minutes.
- Add white wine if using and allow it to simmer for a few minutes.
- Stir in parsley and Dijon mustard.
- Add vegetable stock and almond milk. Bring to a gentle boil, then reduce heat and simmer.
- In a small bowl, mix cornstarch with 2 tablespoons of the hot cooking liquid until smooth. Stir this mixture back into the pot.
- Add frozen peas and simmer for about 5 minutes until the sauce thickens.
- Spoon the filling into one large baking dish or individual oven-safe bowls.
- Cover with puff pastry, allowing it to slightly overlap the edges.
- Brush pastry with melted vegan butter or olive oil. Sprinkle with Herbes de Provence and black pepper.
- Cut a few small slits in the pastry to allow steam to escape.
- Bake for 35–45 minutes until the pastry is puffed, golden, and the filling is bubbling.
- Allow to cool for 5–10 minutes before serving.
Enjoy your beautiful bowl of Plant Magic!