puff pastry vegan butter flour garlic yellow onion mushrooms mixed vegetables
©Kirsten Nunez
broth non-dairy milk fresh thyme fresh sage salt black pepper
Preheat the oven to 400°F. In a large skillet, melt the butter. Cook the onions and mushrooms until tender, about 5 to 7 minutes. Add the garlic, herbs, salt, and pepper, then cook for another 30 seconds.
©Kirsten Nunez
Add the flour and mix until fully dissolved. The onions and mushrooms should be coated and creamy.
©Kirsten Nunez
Add the broth, non-dairy milk, and frozen vegetables. Simmer until thick, about 12 to 15 minutes, stirring constantly. Keep in mind that the gravy will thicken as it cools.
©Kirsten Nunez
Transfer the mixture into a greased deep pie dish. Add the puff pastry dough on top, and trim to fit. Press the edges of the dough with a fork and cut at least two slits into the top. We used dough cutters to create leaves out of the excess dough.
©Kirsten Nunez