Try this Mini Vegan Pot Pies Recipe
Author: World of Vegan/Plant Based on a Budget
Prep Time: 10 Minutes
Total Time: 30 Minutes
- 1.5 cups mixed frozen or fresh veggies
- 1 package of Original Pillsbury Crescent Rolls
- 1 cup vegan gravy (recipe below)
- 2 tbsp flour
- 2 tbsp oil – I use veggie or canola and in a pinch I’ve used corn
- 1 cup water
- 1 vegan bouillon cube
- 1/8 cup chopped yellow onion
For the Pot Pies
For the Vegan Gravy
Preheat oven to 375 degrees. Line a greased cupcake tin with dough triangles as demonstrated in the video (found on link).
Boil the water and bouillon cube until a broth forms, then set it aside.
Over medium heat, pour oil and onions into a small sauce pan and cook until the onions become translucent. Lower the temperature, add flour and stir until your roux has a smooth consistency. Add broth and stir over low heat until it thickens into a delicious gravy. Set aside.
Spoon a small amount of frozen veggies and gravy into each dough-lined cupcake tin (careful not to over-fill) and wrap the dough to cover the top.
Bake for 12-14 minutes or until golden brown. This will take a little longer than the crescent roll package directions say.
Remove from oven and let cool for five minutes before carefully removing each pot pie from the pan with a knife or fork and serving.