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Parsnip and Mushroom Pot Pies
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Parsnip and Mushroom Pot Pies
Prep Time
5 mins
Cook Time
20 mins
Total Time
30 mins
 
Spicy, full of flavour, and packed with yummy, healthy ingredients. These tasty pot pies will leave you drooling for more.
Servings: 2 people
Ingredients
  • 1 Tbsp olive oil
  • 3 parsnips peeled and diced
  • 3 mushrooms sliced
  • 1/2 brown onion chopped
  • 1 clove of garlic crushed
  • 1 cup cauliflower chopped small
  • 1/3 cup frozen peas thawed
  • 1 tsp turmeric powder
  • 1/2 tsp chilli flakes
  • pinch of white pepper
  • pinch of salt
  • 2/3 cup rice milk
  • 1 Tbsp Arrowroot powder
  • 2 Tbsp Savoury yeast flakes
  • Black sesame seeds to garnish
  • 1/2 sheet vegan puff pastry defrosted
Instructions
  1. Preheat oven to 180℃
  2. Drizzle olive oil in a frying pan
  3. Cook onion, garlic and parsnips for around 5 minutes
  4. Add cauliflower and turmeric and stir for a further few minutes
  5. Add mushrooms, peas, chilli, white pepper, and salt. Stir for a few more minutes
  6. Add rice milk and savoury yeast flakes
  7. In a 1/2 cup of hot water, add the arrowroot powder and stir until combined. Then add this to the mixture and stir through
  8. Cook for a further 10 minutes until mixture thickens
  9. Then spoon the mixture evenly between two 10cm ramekins. Leave about a cm gap at the top
  10. To cut the pastry to size, sit the bottom of the ramekin on the pastry and cut around it with a sharp knife. Then you will have the circle you need to put on top of the mixture. Put this on top of the mixture and then pierce with a fork and add black sesame seeds (or white sesame seeds or poppy seeds) on top for a garnish
  11. Bake in the oven for 20 to 25 minutes or until browned on top
  12. These will be hot, so let cool for 5 to 10 minutes until digging in!