Vegan Cream of Mushroom Pot Pie

Remove Vegan Puff Pastry (1 sheet) from the freezer or fridge and thaw completely.

In a large soup pot heat the Olive Oil (1 Tbsp) on high for 30 seconds. Add the Sweet Onion (1), reduce the heat to medium, and let it sweat for around 5 minutes or until golden brown.

Add the Scallions (4 Tbsp) and Garlic (4 cloves) and cook for about 1 minute. Stir occasionally to avoid burning.

Add the Mushrooms (5 cups), Fresh Thyme Leaves (3 Tbsp), and Bay Leaf (1) and let the mixture cook down until reduced by half.

Increase the temperature to high and deglaze the pot with White Wine (1/2 cup). Stir until all the bits from the bottom of the pot are loosened, then pour the Bob Evans Original Mashed Potatoes (1 cup), Low-Sodium Vegetable Broth (3 cups), Coconut Milk (1 can), and Nutritional Yeast (3 Tbsp) into a pot and bring to a boil. Lower the heat and simmer on low for about 10 minutes.

Then add in the Arrowroot (1 Tbsp) powder mixture and stir the soup with a whisk or spoon until well-combined. Cook for another 5 minutes on low heat. Season with Salt (to taste) and Ground Black Pepper (to taste).

Let the soup cool for a few minutes.

Preheat oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment. Lightly grease your small soup pots with oil and place onto the baking sheet.

Using the base or lid of your small soup pit, gently carve a circle for the tops and bottom of your pot pies. You can also line the sides of the pot as well (completely optional).

Gently place the base puff pastry to the bottom of your pot, fill with your mushroom mixture and place the top puffed pastry onto the soup. Repeat for all four soup pots.

Before placing in the oven lightly brush the tops with some Vegan Butter (1 Tbsp). Bake for around 10 minutes at 425 degrees F (220 degrees C) then finish on broil for 5 minutes to give the pies a very golden and rustic feel.

Top with Coarse Sea Salt (to taste). Enjoy hot with cooked vegetables and your favorite vegetable gravy!