Vegan Pot Pies
Ingredients
The filling
-
2
tablespoons
vegan butter
-
1
small
onion
-
2
cups
sliced carrots
-
4
stalks
celery
-
2
cups
sliced mushrooms
-
4
cloves
garlic
-
1-2
stalks
fresh thyme
-
¼
cup
flour or gluten free flour
-
3
cups
vegetable broth
-
to taste
salt & pepper
-
½
cup
frozen peas
The crust
-
as needed
phyllo dough or gluten free options
Instructions
- Preheat the oven to 375°F and prepare three ramekins.
- Melt the vegan butter in a pan over medium heat and sauté the onion, carrots, celery, mushrooms, garlic, and thyme until the onions are translucent and the carrots are softened.
- Add the flour to the vegetables and stir to coat, cooking for about 2 minutes.
- Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then lower the heat and simmer for about 5 minutes until the vegetables are tender.
- Stir in the frozen peas, taste, and adjust seasoning if necessary.
- Pour the filling into the ramekins and top with phyllo dough or your choice of crust.
- Bake for 30 minutes, watching closely to prevent burning. Cover with foil if the tops brown too quickly.
- Broil on low for a few minutes to crisp the crust, then allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
3 servings
Calories
472
Total fat
13g
Total carbohydrates
79g
Total protein
13g
Sodium
1623mg
Cholesterol
0mg
You might also like