You're probably thinking "a vegan vegetable pot pie? In the summer?" Well, hold on to your hats while I convince you that this is the perfect summer dinner!
rabbitandwolves.com
I traded some of the standard pot pie ingredients for lighter summer appropriate veggies. I also traded heavy pie crust for light, airy and oh so crispy phyllo dough!
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I promise this herbed vegan vegetable pot pie will make your summer so much better!
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This pot pie has it all! Potatoes, carrots, peas, spinach, some lovely herbs and it bit of Dijon to give it a much needed tang! This recipe is pretty much fool-proof, super quick, easy AND probably the best pot pie I've ever had!
rabbitandwolves.com
This light and thin dough becomes so crispy and flaky it is hard to beat! Did you know most phyllo dough is vegan? Check the package for ingredients to double check, but all of the brands I have seen are already vegan!
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I think for the season, phyllo dough is definitely the way to go! This hearty, healthy meal is soul comforting and just downright incredible. I could eat this pot pie one million times and never get tired of it!
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What You'll Need:
1/3 Cup Vegan butter
1/3 Cup All purpose flour
1 Cup Vegetable broth
3 Cups Non-dairy milk
2 Teaspoons Dijon mustard
2 Cups Chopped potatoes
1 Tablespoon Olive oil
4 Cloves Garlic
3 Large Carrots
1 Cup Peas
1 Cup Frozen spinach
5 Green onions
1/4 Cup Parsley
Salt and Pepper to taste
8 Ounces Phyllo dough