Vegan Mushroom Pot Pie

Ingredients

• 3 tbsp Olive Oil
• ⅔ lb Mixed Mushrooms
• 3 tbsp Vegan Butter
• 1 whole Leeks
• 1 whole Carrots
• 1 whole Celery
• 4 cloves Garlic
• 1 tsp Dried Thyme
• ⅓ cup Dry White Wine
• 4 tbsp All-purpose Flour
• 1 ⅓ cups Vegetable Broth
• ¾ cup Unsweetened Non-dairy Milk
• 1 ½ tbsp Nutritional Yeast
• ⅔ tbsp Vegan Worcestershire Sauce
• ⅓ cup Frozen Peas
• ¼ cup Fresh Parsley
• 1 whole Vegan Puff Pastry Sheet
• ⅔ tbsp Maple Syrup

Instructions

1. Preheat the oven to 400°F. Heat olive oil in a large oven-safe 12-inch skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Remove mushrooms and set aside.
2. Reduce heat to medium and add vegan butter to the same skillet. Once melted, add the leeks, carrot, and celery. Sauté until softened, about 4 minutes. Add the garlic and dried thyme and cook for 1 minute until fragrant.
3. Pour in the white wine and cook, stirring, for 1-2 minutes until mostly evaporated. Sprinkle in the flour and stir well to coat the vegetables. Cook for 1 minute.
4. Slowly pour in the vegetable broth and ½ cup of the non-dairy milk, stirring constantly until the sauce is smooth and simmering. Stir in the nutritional yeast, vegan Worcestershire sauce, and reserved mushrooms. Simmer 2-3 minutes until thickened. Season with salt and pepper to taste.
5. Remove from heat and stir in the frozen peas and parsley. On a lightly floured surface, roll the defrosted puff pastry into a 12-inch square and cut into 16 roughly equal squares.
6. Whisk together the remaining ¼ cup non-dairy milk and maple syrup in a small bowl. Brush each pastry square with the mixture, then arrange the squares over the skillet filling, slightly overlapping to cover the top.
7. Place the skillet on a rimmed baking sheet and bake for 20-25 minutes, until the pastry is puffed and golden brown and the edges are bubbling. Let cool for 5 minutes before serving.