Herbed Vegan Vegetable Pot Pie

Preheat the oven to 350 degrees.

Now, in a large oven safe pot, heat the vegan butter on medium high. Stir to melt. Once the butter has melted, sprinkle the flour into the pot. Whisk to combine with the butter to form a paste(roux). 

Next, pour the vegetable broth, non-dairy milk and Dijon into the pot. Whisk to combine everything. Making sure the roux is completely incorporated and no lumps are left. Season with a pinch of salt and pepper. 

Bring to a simmer, then add the chopped potatoes. Reduce heat to medium low and simmer until the potatoes are soft. About 8-10 minutes. The liquid should get nice and thick. Stir occasionally. 

In the meantime, heat the olive oil on medium high in a non stick skillet. Then add the garlic and carrots. Saute reducing heat as needed for 1-2 minutes to soften the carrots. 

Next, add the peas and spinach to the carrots, and continue to saute for another 1-2 minutes. Season with a pinch of salt and pepper. Turn the heat off. 

Once the potatoes are soft enough that you can smash them with a fork, and the liquid is thick, add the other vegetables from the skillet to the pot. Stir to combine. Turn off the heat.

Season with another pinch of salt and pepper. Then add the green onions and parsley to the pot and stir. Taste and adjust seasoning. 

Now, you can either leave everything in the pot and bake it in that, or transfer to something you want to bake it in. 

Then, take a piece of phyllo dough and crumple it up so it looks kind of like a flower, then place it on top of the filling. Repeat until the whole top is covered. 

I recommend making sure you don’t get the phyllo dough too thick, and that it is just laying on top and doesn’t go down into the filling or it won’t bake all the way. 

Now, brush the top of the phyllo with a little bit of olive oil. Then bake at 350 degrees for 15-20 minutes or until the phyllo dough is baked through and brown. Serve immediately.