Mini Vegan Pot Pies

4.96 from 87 votes

These mini vegan pot pies are bite-sized, veggie-packed, and ready in 30 minutes. Crescent roll dough, mixed vegetables, optional tofu, and vegan gravy bake into golden little pies in a muffin tin.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: mini pot pies

Calories: 56kcal

Author: Toni Okamoto

Equipment

Ingredients

1 (8-count) tube vegan crescent roll dough
1 ½ cups (about 200 g) mixed frozen or fresh vegetables finely chopped if fresh
2 cups (480 ml) Easy Vegan Gravy 1 batch, or store-bought
2 Tablespoons (about 20 g) extra-firm tofu cut into tiny cubes, optional

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Separate the crescent dough into 8 triangles. Press one into each cup of a standard muffin tin, with the widest part over the center of the cup.
Add the vegetables and tofu (if using) to the gravy in a saucepan. Cook over medium heat for 5 minutes, until the vegetables are tender.
Spoon the filling into the dough. Bring the 3 corners of each triangle into the center and overlap them to seal.
Bake for 10 to 12 minutes, until golden brown. Let the pot pies rest in the tin for 5 minutes so the filling can firm up.

Video

Notes

Chop the vegetables into small, even pieces so they cook evenly and fit in the cups.
Fresh vegetables may need a few more minutes of cooking. Add a splash of broth if the filling gets too thick.
Paper muffin liners make the pot pies easier to remove.
For a gluten-free version, use a gluten-free dough and thicken the gravy with a gluten-free flour blend or cornstarch.
Use leftover dough for simple hand pies filled with vegan chocolate spread or jam.
Store leftovers in the fridge for 3 to 4 days, or freeze them for up to 3 months. Reheat in the oven or air fryer until heated through.

Nutrition