Mini Vegan Pot Pies Recipe
Introduction
These Mini Vegan Pot Pies are a quick and satisfying meal, perfect for busy weeknights or cozy dinners. Made with flaky vegan crescent rolls and a savory vegetable gravy filling, they bring comfort food to a plant-based level.
Ingredients
- 1 (8-count) package of vegan crescent rolls
- 1 ½ cups mixed frozen or fresh veggies
- 2 servings of Simple Gravy
- ⅛ cup tiny cubed extra firm tofu (optional)
Instructions
- Step 1: Preheat the oven to 375 degrees F (190 degrees C). Line a cupcake tin with crescent roll dough triangles, pressing them gently into the cups.
- Step 2: In a small saucepan, combine the mixed veggies, tofu if using, and Simple Gravy. Cook over medium heat for about 5 minutes, allowing the flavors to meld and the mixture to warm through.
- Step 3: Spoon the vegetable and gravy mixture evenly into the prepared crescent roll cups. Fold the dough over the filling to seal, as shown in the original preparation.
- Step 4: Bake in the preheated oven for 10-12 minutes or until the crust is golden brown and crisp.
- Step 5: Remove from the oven and allow the pot pies to sit for five minutes to firm up before serving.
Tips & Variations
- Try adding different vegetables like mushrooms, peas, or carrots to customize the filling.
- For a richer filling, stir in a splash of plant-based milk or a sprinkle of nutritional yeast to the gravy before cooking.
- If you prefer, make your own simple vegan gravy using vegetable broth and flour for a fresher taste.
- Use a mini muffin tin for smaller bite-sized pot pies, adjusting baking time accordingly.
Storage
Store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 degrees F (175 degrees C) for about 8 minutes to restore crispiness. Avoid microwaving to keep the crust flaky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work just as well. Just make sure to chop them into small, uniform pieces so they cook evenly in the gravy.
Is it necessary to add tofu to the filling?
No, tofu is optional and adds extra protein and texture, but the pot pies are delicious with just the veggie and gravy filling.
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Mini Vegan Pot Pies Recipe
- Total Time: 27 minutes
- Yield: 8 mini pot pies 1x
- Diet: Vegan
Description
These Mini Vegan Pot Pies are a quick and easy comfort food perfect for a cozy meal. Featuring a flaky crescent roll crust filled with a savory mixture of mixed vegetables, tofu, and rich vegan gravy, they bake into golden, handheld pies that are deliciously satisfying and perfect for any occasion.
Ingredients
Dough
- 1 (8-count) package of vegan crescent rolls
Filling
- 1 ½ cups mixed frozen or fresh vegetables
- 2 servings of Simple Gravy (vegan)
- ⅛ cup tiny cubed extra firm tofu (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a cupcake tin with the crescent roll dough triangles, pressing them gently to form individual cups as the base for the pot pies.
- Prepare Filling: In a saucepan, combine the mixed vegetables, tofu (if using), and two servings of Simple Gravy. Cook this mixture over medium heat for about 5 minutes, stirring occasionally until it is heated through and slightly thickened.
- Fill and Wrap: Spoon the hot vegetable and gravy mixture evenly into each dough-lined cupcake slot. Carefully fold and wrap the dough over the filling to enclose it, shaping individual mini pot pies as shown in the example.
- Bake: Place the cupcake tin in the preheated oven and bake for 10-12 minutes, or until the crescent roll crust turns beautifully golden brown and flaky.
- Cool and Serve: Remove the mini pot pies from the oven and let them cool in the tin for five minutes. This allows the filling to set slightly, making them easier to handle and enjoy.
Notes
- Using fresh or frozen mixed vegetables works equally well; adjust cooking time slightly if using larger vegetable pieces.
- The tofu is optional but adds protein and texture to the filling.
- For a spicier version, consider adding herbs or spices like thyme, sage, or black pepper to the gravy mixture.
- Ensure the crescent dough seams are sealed to prevent filling leakage during baking.
- Letting the pies cool before serving helps avoid burns from hot filling.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: vegan pot pies, mini pot pies, easy vegan recipe, crescent roll recipes, quick vegan dinner, vegetable pot pies
