- Preheat oven to 400ºF and lightly grease a 9-inch pie pan.
- Melt butter over medium heat in a large saucepan. Add onion, carrots, and celery. Sauté for 5 minutes. Stir in thyme, salt, pepper, potatoes, and mushrooms. Continue to cook for 5 minutes longer.
- Sprinkle flour over vegetables and stir well to coat. Gradually stir in broth, stirring constantly. Stir in Takumi sauce and almond milk. Bring to a simmer and cook until liquid has thickened, about 5 minutes. Stir in peas.
- Scoop mixture into prepared pan. Top with puff pastry and trim around the shape of the pan leaving ½ inch overlapping. Use a fork to press pastry edges to pan. Cut 3-4 slits in the center of the pastry for venting. Brush the pastry lid lightly with egg wash. Bake for 25-30 minutes, until crust is golden brown.
- Cool pot pie for 5 minutes before slicing into triangles. Enjoy hot.
Vegetarian Pot Pie
Yield
8
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour, 5 minutes
kikkoman products used:
ingredients
¼ cup butter
1 cup chopped sweet yellow onion
1 cup peeled/chopped carrots
1 cup chopped celery
1 tablespoon fresh thyme leaves
½ teaspoon salt
½ teaspoon black pepper
2 cups peeled/chopped golden potato
2 cups sliced white button mushrooms
¼ cup all-purpose flour
1 cup vegetable broth
⅓ cup Kikkoman® Teriyaki Takumi, Green Onion
1 cup unsweetened almond milk
½ cup frozen peas
1 puff pastry sheet, thawed
1 egg, beaten
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
