Vegans And Vegetarians

• Vegetarian

• Produce

  • 1/4 cup Asparagus
  • 1 cup Carrots
  • 1/4 cup Celery
  • 1/4 tsp Jalapeno
  • 1 cup Mushrooms
  • 1/2 cup Red bell pepper
  • 1/4 cup Red onions
  • 2 Red potatoes, small

• Refrigerated

  • 1/2 cup Almond milk

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Puff pastry sheet

Found on healingtomato.com

Description

Ingredients

• 1 Puff Pastry Sheet
• 1 cup of chopped mushrooms
• 1 cup of chopped carrots
• 1/2 cup of chopped red bell pepper
• 1/4 cup of chopped asparagus
• 1/4 cup of red onions, finely chopped
• 1/4 cup of chopped celery
• 1/4 tsp of jalapeno (optional)
• 1/2 tsp of salt
• 2 Tbsp of Olive oil
• 1/2 cup of almond milk
• 2 red potatoes (small)
• 1/2 tsp of salt

Directions

• Thaw the puff pastry using these simple steps outlined by Puff Pastry
• Preheat oven to 500 degrees
• Chop veggies for the recipe. If you can get a hold of pre-chopped veggies, that is even better. You will need 1 cup of chopped mushrooms, 1 cup of chopped carrots, 1/2 cup of chopped red bell pepper, 1/4 cup of chopped red onions, 1/4 cup of chopped asparagus and chopped celery, 1/4 tsp of jalapeno (optional)
• Bake 2 red potatoes in the oven or you can microwave them. When they baked and cooled, place them in a bowl. Sprinkle 1/2 tsp of salt and mash the potatoes. Set aside
• In a medium pan, add 2 Tbsp of olive oil and heat on medium heat. Add 1 Tbsp of cumin seeds and let them roast for 30 seconds
• Add the veggies to the pan. Add 1/4 tsp of jalapeno and 1/2 tsp of salt to the veggies and stir fry them for about 15 minutes. Make sure you are stirring them occasionally so they dont stick to the bottom. Remove from the heat and set aside
• Roll out the thawed Puff Pastry on a floured surface. Cut out the shapes using the ramekin you are going to use for the recipe. I used the ramekins from my garlic butter potatoes recipe. Set them aside
• Fill up your ramekin about 3/4s of the way. Level the top using a wooden spoon
• Top with a thin layer of mashed potatoes. Level the top of the potatoes so that it is easier to add the puff pastry
• In a bowl, add about 1/2 cup of almond milk. Using a brush, baste the top of the potatoes with the almond milk
• Add one Puff Pastry round that you cut in step 7 above. Brush the top with almond milk. Be generous
• Repeat the above step two more times. I like the idea of the top of the pot pie lined with 3 layers of puff pastry. You can adjust the layer size according to your preference
• Bake in the 500 degree oven for about 15 minutes. My oven is an older model, so, the cooking time will be different from yours
• When the top of the puff pastry has browned and the sides have risen, remove it from the oven. Let it cool for about 2 minutes before serving