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Preheat oven to 375
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Cook the potatoes (microwave works fine!) and dice into 1 inch cubes. Set aside.
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In a large skillet, add veggie broth or vegan butter, onions, carrots. zucchini, 2 Beyond Burger patties, garlic, dashes of dried Thyme and Oregano and saute for about 10-15 minutes, breaking up the Beyond Burger as you go.
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Add 1 Tablespoon flour, and 1/2 cup of broth to start. You will have some liquid from the mushrooms – keep that in the skillet. Stir together. Season with Salt and pepper. Saute for about 3-5 minutes. Add in the potatoes. If it seems to dry, add a dash more of veggie broth. Mix well. Remove from heat.
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Add the contents to a small to medium-sized oven proof casserole dish. Place the Crescent sheet on top, overlapping the edges of the dish.
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Cook in the oven at 375 for 25-30 minutes. You will only be browning the crust as the pot pie mixture is already cooked. If the crust starts to get too brown around the edges, place a sheet of Reynolds Wrap over the top to prevent burning and continue to cook.
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Remove from the oven and serve immediately.