Vegan Pot Pie

I’ve posted a pot pie recipe before, but this time I made it completely vegan and in filo dough.

 

I also had leftover chestnuts, so I added them in for extra texture and flavour.

 

Ingredients:

2-3 carrots and/or parsnips, chopped into pieces

water or rice milk

1 celery stalk, chopped

1-2 cups frozen veggies (peas and corn are great)

2-3 garlic cloves, optional (for some extra flavour, I used black garlic)

1-2 stalks spring onion

1/3 cup flour

2/3 cup rice milk

1 vegetable stock cube

salt

black pepper

1 package filo dough (about 270 g)

 

Instructions:

1. Peel and dice the carrots and/or parsnips, then cook the pieces over medium heat until slightly soft in water or milk to cover (about 10 minutes).

2. Wash and chop the celery. Add it and the other veggies. Cook briefly, until defrosted.

3. Chop the garlic and onion and add it to the pan..

4. Add the flour, milk, stock cube, salt, and pepper. Cook a bit more over medium heat, stirring.

5. Put some filo on the bottom of a pan (if you want, you can bake it for 2-3 minutes first). Top it with the filling.

6. Add the rest of the filo on top.

7. Bake for 30 min at 220 C, until golden.