6 tablespoons vegan margarine + extra for puff pastry (I use Earth Balance)
1 large onion, diced
3 medium carrots, sliced
3 celery stalks, diced
1 large zucchini, sliced
1 (8 ounce) carton cremini mushrooms, sliced wide
1 russet potato, diced
1/2 to 3/4 cup flour, as needed
2 1/2 cups vegetable stock
1 1/2 cups nondairy milk or 1 cup plain vegan creamer
3/4 cup peas
1/4 cup sherry or apple cider or apple juice
3 tablespoons fresh parsley
2 teaspoons fresh thyme
1 1/2 to 2 teaspoons salt
1/2 to 1 teaspoon pepper
1 (17 ounce) package frozen puff pastry, thawed
1. Preheat oven to 350 degrees F. In a large pot, melt vegan margarine. Add the onions. Cook for 2 minutes. Add carrots, celery, zucchini, mushrooms, and potato. Cook 10 minutes.
2. Add flour and cook for 1 minute. Stir in stock and nondairy milk. Simmer for 10 minutes. Stir in peas, sherry, parsley, thyme, salt, and pepper.
3. Put it all into either a 9x13" pan or large ramekins for individual servings. Place the puff pastry on top, brush on some melted vegan margarine, and cut a few 1" slits to vent.
4. Cover a baking sheet in foil and place under the pot pie to catch bubbling stuff. Place in oven for approximately 40 minutes. Check the puff pastry every once in a while to see if it is browning too fast. If so, cover in foil.
Source of recipe: This recipe was inspired/modified from Simply Recipes "chicken pot pie" recipe (www.elise.com ) and made vegan and easier by me. I have to say it turned out perfect, decadent and delish!