Semi Homemade Veggie Packed Pot Pie 2 Ways Recipe By Tasty

Steps:

• Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
• Drain the potatoes in a colander.
• Divide the potatoes into two medium bowls and mash half of them. Set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
• Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
• Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
• Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
• Remove the rosemary and thyme sprigs.
• Sprinkle the flour over the vegetables and mix well.
• Pour in half of the vegetable stock and stir.
• Add the nutritional yeast and stir well.
• Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
• Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
• Add the diced potatoes and stir.
• Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
• Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
• Brush the outside edges of the baking dish with the mix using a brush or your fingers.
• Preheat the oven to 350°F (180°C).
• Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
• Brush the top of the dough lightly with the oil-soy milk wash.
• Make a small X-shaped incision on the top of the crust.
• Bake for about 45 minutes or until the pie crust is golden.
• Enjoy!

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
• Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
• Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
• Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
• Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
• Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
• Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
• Enjoy!