This flaky, veggie-packed pot pie is sure to become a fall and winter favorite vegan recipe. It’s warm, rich, and savory, and although it’s made completely from scratch, it’s so worth the effort.
– Family friendly main dish – Super hearty filling – Packed with fresh vegetables
Mix the flour, salt, and butter together with your fingers until crumbly. Slowly add the chilled water until a dough starts to form. Shape the dough into a disc shape.
Cover the puff pastry dough in plastic wrap and let it rest in the fridge for 1 hour.
Heat the oil over medium heat in a large skillet, and sauté the onions and garlic until they’re translucent.
Add the mushrooms and potatoes, sautéing for a few more minutes. Add the dried herbs.
Add the frozen mixed vegetables and spinach to the saucepan and cook until heated through and softened.