Mini Pot Pies2013-09-10
- Yield : 8
- Servings : 12
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
From the author, Toni Okamoto: I was browsing around Pinterest and was inspired by this recipe. The ingredients in that are obviously not plant-based, so I tried to make a much better version. This is what I came up with!
From Plant-Based on a Budget: Who doesn’t love a comforting, creamy, and chunky Mini Pot Pie? This plant-based version is delicious and super easy to prepare. Plus, you’ll need very few and easy to find ingredients (but a big appetite!). We are not exaggerating when we say you’ll keep on coming back to these cute Mini Pot Pies.
Perfect for Non-Plant-Based Friends
This recipe is a perfect dish to serve to your non-vegan friends and family. It has so much flavor and such a “meaty” texture that it will please even the biggest skeptic. The hearty gravy and the tofu chunks make for the perfect combo to please everyone sitting at the table.
Even though the gravy is part of the filling, make sure you save some to pour on top. Yum!
A Holiday Must
These cute Mini Pot Pies are a great addition to your holiday feast. Not only they will please your friends and family but will also complement the rest of your preparations so well. They go hand-in-hand with some steamed green beans (or green bean casserole!), some roasted brussels sprouts, a buttery plant-based mashed potato, and a sweet sauce on top (like this homemade cranberry one).
The Dough Dilemma
Making dough from scratch can be daunting to some, but do not fret, this recipe calls for the most classic dough of all, Pillsbury or store-brand crescent rolls (not sponsored). This dough is one of those welcomed accidentally vegan products you find at almost every grocery store and they make life so much easier. So grab a few next time you’re at the store and you’ll be one step closer to making Mini Pot Pies weekly.
Photos by Alfonso Revilla
- 1 (8-count) package of vegan crescent rolls
- 1 ½ cups mixed frozen or fresh veggies
- 2 servings of Simple Gravy
- ⅛ cup of 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.
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