A plant-based twist on a comfort food classic!
Check out how we make this decadent, nutrient dense, and delicious dish.
For more yummy plant-based recipes, check out the recipe section on our website: [ Ссылка ]

Ingredients:
1 yellow onion, diced
2 cloves of garlic, finely chopped
1 cup chopped broccoli (fresh or frozen)
1 cup frozen veggie medley (we used corn, carrot, green beans, and peas)
1 can of cooked lentils
1-2 cups of chopped kale
2.5 Tbsp flour
3 cups of vegetable broth of water
1 sheet of frozen puff pastry, thawed
3 Tbsp of olive oil (2 for cooking vegetables and one for brushing on top of puff pastry)
Spices of choice (salt, pepper, onion powder, garlic powder, paprika, za’atar or oregano)

Instructions:
Preheat oven to 350 F
Remove puff pastry from the freezer to thaw for at least 30 minutes
Prep your veggies. Dice one yellow onion, mince 2 cloves of garlic, and rinse and chop kale into bit sized pieces, removing large stems.
Heat a large pot and add 2 Tbsp of olive oil
Add in onions and cook for 3-4 minutes and then add garlic for another 2-3 minutes
Add the broccoli, frozen veggie medley, lentils, and kale to the pot and stir
Add spices of choice - we use salt, pepper, paprika, onion powder, garlic powder, and za’atar (can sub oregano)
Cook until the frozen veggies have thawed
Coat the mixture with 2.5 Tbsp of flour (you could also substitute cornstarch or arrowroot powder)
Mix until coated and absorbed
Add 3 cups of vegetable broth (or water)
Bring to a low boil.
Once veggies are soft, transfer to an oven-safe dish (we used 13” X 8”) . We don't recommend using smaller than this because your mixture will likely overflow. You could go larger and have a more shallow pie. Alternatively, you could make individual pot pies in oven-safe ramekins - so cute!
Top with puff pastry and mold to fit your dish so there is no overflow. Cut 3 slits in the dough for ventilation
Brush olive oil and top with flaky salt
Bake for 30 minutes or until golden brown
Serve warm

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