Mini Vegan Pot Pies Recipe

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Recipe for Mini Vegan Pot Pies  

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Try this Mini Vegan Pot Pies Recipe

These mini pot pies are not only cruelty-free, but also absolutely delicious, affordable, and simple to make.

Prep Time: 10 Minutes
Total Time: 30 Minutes
Makes: Servings

Recipe Ingredients:

    For the Pot Pies

  • 1.5 cups mixed frozen or fresh veggies
  • 1 package of Original Pillsbury Crescent Rolls
  • 1 cup vegan gravy (recipe below)
  • For the Vegan Gravy

  • 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

Recipe Instructions:

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.