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Mini Veggie Pot Pie

Mini Plant Based Pot Pies

(makes 12 individual pot pies) ~ 6 – 8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
 
1 cup peas (you can use frozen or fresh)
1 pint mushrooms sliced (pick your favorite, I like baby bellas)
1 small onion diced
1 carrot diced
1 ½ cup green beans cleaned and cut in ½ (again you could use frozen)
¼ cup celery
4 cups vegetable broth ( I prefer no chicken vegetable broth by imagine)
1 ½ cup almond milk (or other milk alternative)
6 tbs flour/cornstarch
2 tsp salt
1 tsp pepper
1 tsp rosemary
1 tsp thyme
1 tsp parsley
1 box puff pastry (2 sheets ) in freezer section. Make sure they are vegan.  Or you can make your own crust here.
 
Directions:
 
Thaw  puff pastry as directed on package.
 
Place all veggies in deep skillet.  Use a scant amount of oil and water to keep from burning on med heat cook for 5 minutes.  Add vegetable broth.  In a separate sauce pan heat almond milk but do not boil.  Add flour until thickens.  Add this mixture to vegetables and simmer until mixture is thickened.   Then season mixture with salt and pepper to taste.
 
Roll out puff pastry and divide into 6 equal squares per sheet.  Place in Large muffin pans.
 
Spoon vegetable mixture into pans until all is used.  Fold over puff pastry to cover vegetable mix.
 
Place in Oven at 350 for 20-25 minutes until pastry is slightly browned.
 
Happy and Healthy Eating!
- Aimee
  

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