vegan pot pies

Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!

1-Hour Vegan Pot Pies

chopped yellow onion ((1/2 medium onion yields ~3/4 cup chopped))

garlic ((minced))

vegetable broth

mixed vegetables ((corn, green beans, carrots //

almond milk

flour

bay leaves

sea salt and black pepper

Preheat oven to 425 degrees F (218 C).

Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.

Add the flour and stir with a whisk, then slowly whisk in the broth.

Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.

While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.

Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.

Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.

If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.

https://www.youtube.com/watch?v=Hy-BkZnhbkc

Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!

Full Recipe: https://minimalistbaker.com/1-hour-vegan-pot-pies/
 
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1-Hour Vegan Pot Pies | Minimalist Baker Recipes

Utilize vegan crescent roll dough, versatile fresh/frozen veggies, optional tofu, and a simple 4-ingredient gravy to make these comforting hand-held, bite-sized mini vegan chicken pot pies (ramekin &amp; family-sized version also below). Perfect for potlucks, dinner parties, and the holidays and ready in just 30 minutes!

Mini Vegan Pot Pies [Quick and Easy]

(8-count) package of vegan crescent rolls

servings of Simple Gravy

tiny cubed extra firm tofu (optional)

Preheat the oven to 375 degrees F (190 degrees C). Line a cupcake tin with crescent roll dough triangles as pictured.

Add the veggies and tofu (if using) to the gravy and let them cook for 5 minutes. Spoon the gravy vegetable mixture into the dough triangles and wrap the dough, as pictured.

Bake for 10-12 minutes until golden. Remove from the oven and let sit for five minutes to firm up.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661527221/iJzwrHPrR.mp4

These super comforting Mini Pot Pies are delicious, creamy and super easy to make! Filled with a plant-based gravy and mixed veggies! Yum!

Mini Pot Pies

Top 2 vegan pot pies recipes from across the web

The most viewed vegan pot pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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1-Hour Vegan Pot Pies

Mini Vegan Pot Pies [Quick and Easy...

Top 2 vegan pot pies recipes from across the web

The most viewed vegan pot pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

1-Hour Vegan Pot Pies

Mini Vegan Pot Pies [Quick and Easy...

The most viewed vegan pot pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine