I use chickpea flour because the thickening for these pot pies to stay them additional healthy, however if you don’t have chickpea flour available you'll use the other sort of flour to thicken up the dish. If you like to not use flour, you'll additionally use some starch as a thickening. (Just add a pair of tsp mixed in four tsp of cold water)
I use a spherical cutter to chop the puff pastry into a circular form. You don’t have to be compelled to do that, and might simply cut squares of the puff pastry and place them over your dish.
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 3 tbsp chickpea flour (can sub regular flour)
- 3/4 cup almond milk
- 1 cup vegetable broth
- 1 potato, peeled and chopped into cubes
- 1 sweet potato, peeled and chopped into cubes
- 1/2 cup frozen peas
- 1 cup lentils, cooked
- 1 tsp dried thyme
- 2 tsp herbs de Provence
- salt & pepper to taste
- 1 sheet of puff pastry (vegan if needed)
Instructions
- Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
- Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
- Reduce heat to medium and add the chickpea flour and milk, mixing until everything is combined.
- Add the vegetable broth, potatoes, peas, lentils and seasoning and mix everything together.
- Cover and let simmer on medium-low for 10 minutes.
- Preheat the oven to 375 degrees.
- Fill little ramekins, or a big baking dish 3/4 of the way full with the filling, and then top with puff pastry.
- Bake for 30-35 until golden brown.
Read more our recipe Farmers Market Vegetable Salad #vegetarian #recipe
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