Melissa's Vegetarian (Shhhhh!) Pot Pie

2 tablespoons olive oil
1 onion, chopped
8 ounces baby 'bello mushrooms
2 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons soy sauce
1/4 c. water
2 large carrots, diced
2 potatoes, peeled and diced
2 cups cauliflower florets
1 can Garbanzo beans
1 cup thawed frozen green beans, diced
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 cups vegetable broth

Heat olive oil over med heat (use a deep skillet or dutch oven). Add onion, mushrooms and garlic and cook about 2 min.

Add the rest of the veggies, salt, pepper and broth and bring to a boil. Once it is boiling reduce and let it simmer until the veggies are just tender- about 5 min.

In a small bowl, mix the water, soy sauce and cornstarch until the cornstarch is fully dissolved. Bring the veggies and broth to a boil and add the cornstarch/soy mixture. Cook until the gravy thickens- about 3 min.

Spoon veggies and gravy into ramekins (or a pie plate or 11 x 7 casserole). Cover loosely with 1 sheet of puff pastry (cut to size for the ramekins). Bake at 400 for 15 min for ramekins, or 20-30 for a larger dish. Print Recipe