5 large carrots (or 1 bag frozen)
3 TBSP olive oil
8 oz sliced mushrooms
1 cup pecans
2 cloves garlic
1 can navy beans
2 TBSP Spice by Rachel Sweet ONION SOUP MIX
1 bag frozen spinach
2 vegan puff pastries
Scrub and slice the carrots thinly and set aside. Peel and dice the shallots, and rinse the mushrooms. Add the olive oil to a large frying pan or a pot and turn heat to medium. Add the carrots, shallots, and mushrooms and cook for 10 minutes.
While the veggies are cooking, dump the cup of pecans onto a cutting board and chop. Set aside. Peel and mince the garlic and set aside. After the veggies have cooked for 10 minutes, add the pecans and garlic. Cook for 3 more minutes.
Rinse the beans in a colander and add to the cooking veggies. Sprinkle the 2 tablespoons of ONION SOUP MIX over the veggies, and add the frozen spinach. Cook, separating the spinach block, for 5 more minutes. Shut off the heat and set the pan aside.
Preheat the oven to 400 degrees F.
Oil a large 9 x 13 baking dish and unroll one of the puff pastries. Place the pastry dough into the bottom of the dish and add all the cooked veggies on top. Unroll the second puff pastry and position it over the veggies. Poke several holes using a sharp knife. Brush the top of the dough (or use a paper towel!) with olive oil
Bake in the oven for 45 minutes. Remove from oven and let cool for 10 minutes. Then slice and serve.