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Veggie pot pies with puff pastry crust

Jess
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1

Carrot, large

1

Celery stalk

4

Garlic cloves

2 tsp

Herbs de provence

1 cup

Lentils, cooked

1

Onion, large

1/2 cup

Peas, frozen

1

Potato

1

Sweet potato

1 tsp

Thyme, dried

3/4 cup

Almond milk

1 cup

Vegetable broth

3 tbsp

Chickpea flour

1

Salt & pepper

2 tbsp

Olive oil

1

sheet Puff pastry, vegan