Vegan Pot Pie


1 cup frozen peas

3 raw carrots

3 celery stalks

1 head of cauliflower

3 cloves of garlic

1 medium onion

1 (14 oz.) can organic jackfruit

1 cup almond milk

1/2 tablespoon lemon juice

Salt/Pepper to taste

1 – 2 packages of Pepperidge Farms Puff Pastry Shells (or any other vegan brand of puff pastry)

Cut cauliflower into pieces and place in a pot with 1-2 cups of water. Bring to a boil. Covet and cook for 20 minutes or until soft. Drain any excess water and place cauliflower into a high speed blender. I use a Vitamix blender (a3500). Add 1 cup almond milk into the blender. Then blend cauliflower until smooth.

Dice carrots, celery, onion & garlic. Place in a pan with a cup of water. Bring to boil. Cook on medium and cover for 15-20 minutes. Then add jackfruit (drained/rinsed), peas and lemon juice. Stir and continue to cook for 5 – 10 minutes, until all the ingredients are soft and blended.

Follow baking instructions for the puff pastries. Once pastries are ready to serve, spoon vegetable ingredients into pastries.

Serving size: 6-12 puff pastries

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