Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a large pan or extra large 12-inch oven-safe skillet, whisk
Almond Milk (3 cups)
,
All-Purpose Flour (1/2 cup)
, and
Buttery Spread (1/4 cup)
on medium-high until smooth.
Step 3
Reduce heat to medium and stir frequently to avoid flour sticking to the bottom of the pan. Do not cover! This creates steam and makes the soup runny.
Step 4
Add
Soy Sauce (2 Tbsp)
,
Greek Seasoning (1 tsp)
,
Salt (1/2 tsp)
,
Dried Parsley (to taste)
,
Red Potatoes (3)
,
Brown Mushrooms (1 cup)
,
Carrots (1 cup)
,
Frozen Corn (1 cup)
, and
Frozen Green Peas (1 cup)
. Cook, stirring frequently, for 10-15 minutes or until thick.
Step 5
If using oven-safe skillet, top mixture with
Vegan Puff Pastry (1 sheet)
and cut 3 slits in center or transfer mixture to oven-safe baking dish, top with puff pastry and cut 3 slits in center.
Step 6
Bake for 22-25 minutes, or until golden. If your pot pie pan is full to the very top, place it on a baking sheet while baking to avoid a bubbling-over mess that could be hazardous!
