I like this easy recipe. I can prep it on a Saturday, put it in the refrigerator, and drop it in a crock pot or dutch oven later in the week.
6-7 c bite size veggies (I use Brussels sprouts, frozen corn, frozen peas, potatoes, carrots, and pre-sliced mushrooms)
1 onion, diced
4 cloves garlic, minced
6-8 sprigs of fresh thyme
1 can coconut milk
1 pie crust (or puff pastry)
- Clean and chop veggies as needed.
- Add veggies and the coconut milk to a crock pot and cook on low for 4 hours or place in a dutch oven and cook for 40 minutes at 350.
- If using a crock pot, transfer the veggie mixture to a casserole dish and cover with the pie crust. If using a Dutch oven, cover the veggies with a pie crust. Bake for 10 minutes or until the pie crust is golden brown.