Pot Pie | IMPACT Magazine

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. vegan butter
• 1 medium sweet white onion, finely chopped
• 5 cups mushrooms, thinly sliced (crimini, white button, shittake)
• 3 garlic cloves, pressed
• 1 vegetable stock cube
• 2 sprigs of thyme, removed from stem and finely chopped
• 1 Tbsp. tamari or soy sauce
• 1 Tbsp. nutritional yeast
• 1 Tbsp. onion powder
• 1 Tbsp. coconut sugar
• ¼ tsp. cumin
• ¼ tsp. cloves
• dash of chili or chili flakes
• 2-3 Tbsp. lemon juice
• 2 Tbsp. corn starch or flour
• 1¾ cups coconut cream
• 2 cups steamed white potatoes, (with skins) cut into chunks
• 2 sheets puff pastry – thawed in fridge
• Meltable vegan cheese of choice