Vegetable Pot Pie - Delicious Symphony of Favors and Textures

1. Vegetable Pot Pie - Delicious Symphony of Favors and Textures A scrumptious vegan pot pie recipe with a mixture of roasted lentils, kale, and butternut squash and topped with a golden puff pastry. A warm, comfortable vegan dish loaded with mouth-watering early autumn flavors. Together with the lentils and kale, the roasted butternut squash adds a delicious sweetness to this dish, creating an exquisite medley of flavours and textures. Keep reading to learn more to dwell in the flavours and textures of vegetable pot pie with edible oil manufacturers in Chennai. Ingredients: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● Cubed butter—6 cups 1 large parsnip, diced into half-inch cubes 1 carrot, diced into half-inch cubes Sundew refined sunflower oil—1 to 2 tablespoons. 1/4 teaspoon each of salt and pepper One onion (2 to 3 shallots) Roughly chopped garlic cloves - 4 to 6 Fresh sage, 1 tablespoon 1 cup celery Blended flour - 3 tablespoons Veggie broth - 1 ½ cup 1 cup almond milk Lacinato kale-handful finely chopped 1 cup cooked lentils a pinch of nutmeg 1 sheet thawed puff pastry Olive oil for brushing Notes: ● ● Thawed puff pastry dough should be left overnight in the fridge. Cooked lentils should be boiled with salt and water until they are tender. Method: ● ● ● ● ● Prep the veggies. Preheat the oven to 400 F. Peel and dice the butternut and parsnips into one-inch cubes. Toss the carrots in olive oil and peel them. Add salt and pepper to taste. On a parchment-lined sheet pan, roast the mixture for about 25 to 35 minutes. Now make the stew base by heating the sundew refined sunflower oil on medium heat and sauteing the onions, garlic, celery, and sage until the mixture is golden. Sprinkle the flour over the mixture and whisk in the warm veggie broth. Over low heat, add almond milk and whisk the mixture until it thickens. Season the mixture with salt and pepper and a pinch of nutmeg. ● ●

2. ● Fold in the roasted veggies, kale, and lentils, and add a splash of almond milk or veggie broth to loosen. With the corners folded up, lay the puff pastry over the top of the pan. Make a few vent slits. brush with olive oil. Bake for 20 minutes at 400°F, then bake for 10 more minutes at 350°F. ● ● Now the vegetable pot pie is ready to be served. About Sundew Sunflower Oil: Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers in India that produces premium quality refined oil for cooking. TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose Sundew from TNEO—the edible oil manufacturer in Tamil Nadu, to make tasty dishes.