Mini Veggie Pot Pie Recipe

This is a vegan version of the classic American comfort food served with mashed potatoes. Perfect on a cold winter night or…well…anytime!

Ingredients:

You’ll need a cupcake pan and food processor for this recipe.

Crust:

  • 1 cup of flour
  • 1/2 tsp salt
  • 1/2 of vegan margarine
  • 2 tbsp of rice milk

Filling:

  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 2 stalks of celery, chopped
  • 1 large carrot, chopped
  • 1/3 cup of frozen peas
  • 1/4 cup of frozen corn
  • 1 cup of veggie stock
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp cayenne pepper
  • 2 tbsp flour
  • 1/2 cup of rice milk

Step 1: (crust) Put the flour and salt in a food processor, blend them together. Add the margarine and pulse until it’s like a course meal. Add the rice milk and blend until the dough forms. Remove the dough and roll it into a ball, wrap it and put it in the fridge for at least one hour before use.

Step 2: (filling) Preheat the oven to 400 degrees. Lightly oil the cupcake pan and set aside. In a large sauce pan, on medium heat, saute the onions in olive oil until translucent. Add the celery and carrots and saute for about 5 more minutes. Add the corn, peas, stock, sage, thyme, and cayenne pepper. Bring to a boil then reduce heat; cover with a lid and simmer for 4-6 minutes. Stir in flour and rice milk and continue to simmer until the sauce begins to thicken.

Step 3: Roll out the dough and cut circles (I use the top of a cup) to line your cupcake pan. Make sure you cut enough to line and enough to put on top. Line each cupcake dish with your cut circles of dough. Fill your cupcake dish with the vegetables. (careful not to overfill)  Take the leftover circles of dough and place them on top. Pinch the bottom and top dough together all the way around to seal. Do this for all of them.

Serve with a side of vegan mashed potatoes and you’ll have em’ asking for seconds!

Back to Rare Tee.

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