Ingredients:

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1 sheet vegan puff pastry

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Vegetable filling:

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2 tablespoons olive oil

1 small yellow onion, diced

4 garlic cloves, minced

2/3 cup peas

1 medium carrot, diced

2 stalks celery, sliced

3/4 cup potato, diced

2 cups brown mushrooms, sliced

1/2 tsp poultry seasoning

1/2 tsp rosemary

1/2 tsp thyme

1/4 teaspoon salt, or to taste

1/4 tsp ground black pepper

1 cup dehydrated soy chunks (optional but recommended!)

1/4 cup white wine

 

Sauce: 

3 TBSP vegan butter
3 TBSP all purpose flour

2 cups vegetable broth
1/2 cup oat milk
1 TBSP nutritional yeast 
 

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Prepare the vegetable filling:

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1) Preheat the oven to 425°F/220°C. Rehydrate the soya chunks, if using. 

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2)  Heat the olive oil in a medium to large cast-iron skillet over medium heat. When hot, add the 
onions, potatoes, and celery. Sauté about 5 minutes, stirring frequently.

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3) Next, add the carrots; sauté another 2 minutes.

4) Add the mushrooms, garlic, rosemary, thyme, salt, and pepper. Continue to stir frequently until most of the water has cooked off. Add the peas and soya chunks and stir to combine well.

5) Add the white wine and continue to stir until evaporated.

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While the mushrooms are sautéing, prepare the white sauce:

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6) Whisk flour and butter together in a small pot over medium heat until it forms a roux. 

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7) Slowly add broth and oat milk, whisking continually. Whisk in nutritional yeast and simmer for a few minutes until thick and creamy.

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Simmer veggies and sauce and bake:

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8) Pour white sauce into skillet with veggies and incorporate. Turn down heat to medium-low and simmer 5-7 minutes until thick and creamy.

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9) Flour surface and roll out puff pastry until large enough to cover surface of skillet. Trim edges and cut an "X" slit inthe middle. 

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10) Brush the top of the pastry with oat milk or a bit of olive oil and bake for 35-40 minutes. Remove from oven and allow to set for 10 minutes before serving. Tastes great with cranberry sauce, mashed potatoes, or this garlicky sweet potato mash!

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Makes 4 -6 servings.

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