Vegan Skillet Pot Pie
Vegan Skillet Pot Pie
Vegetables
Ingredients
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 1 1/2 cups of favorite veggies, cut into 1" pieces (carrot, celery, leek, parsnip, broccoli, cauliflower)
- 1 1/2 cups marinara sauce
- 1 tablespoon Fustini's Tuscan Spice blend
- 1 1/2 cups canned kidney or borlotti beans, rinsed, drained
- 2 tbsp chopped fresh oregano
- 2 sheets of reduced-fat puff pastry, partially thawed
Directions
- Preheat the oven to 400 degrees F. Heat a medium cast iron skillet over medium heat and add olive oil. Add your vegetables of choice and cook, stirring, for 3-4 minutes or until just softened.
- Add marinara sauce and cook, stirring, for 1 minute or until warmed through. Stir in the beans and spices. Remove from heat.
- Lay the puff pastry sheets over the pie filling at alternate angles. Press edges to seal. Fold points inwards to create a decorative edge. Cut 2 small slits in the top of the pie for steam to escape. Bake for 25-30 minutes or until puffed and golden.
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