Description
These Mini Vegan Pot Pies are a quick and easy comfort food perfect for a plant-based meal. Made with flaky vegan crescent rolls, a hearty mix of vegetables and tofu in a savory simple gravy, these bite-sized pies bake to golden perfection in under 30 minutes.
Ingredients
Scale
Dough
- 1 (8-count) package of vegan crescent rolls
Filling
- 1 ½ cups mixed frozen or fresh veggies
- ⅛ cup tiny cubed extra firm tofu (optional)
- 2 servings of Simple Gravy
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F (190 degrees C). Line a cupcake tin with crescent roll dough triangles as pictured to form the base for the mini pot pies.
- Prepare Filling: Add the veggies and tofu (if using) to the simple gravy and cook together for 5 minutes to combine flavors and heat through.
- Assemble Pies: Spoon the gravy-vegetable-tofu mixture into the lined dough triangles in the cupcake tin. Wrap the dough over the filling to seal the mini pies, ensuring they are properly enclosed as shown.
- Bake: Bake the filled pies for 12 minutes or until the crescent dough turns golden brown and flaky.
- Rest: Remove from the oven and let the pot pies sit for five minutes to firm up before serving, ensuring the filling sets and is easier to eat.
Notes
- Chop the vegetables evenly to ensure they cook evenly within the filling.
- Adjust cooking time when using fresh versus frozen veggies; fresh may cook faster, and you may need to add extra broth to maintain gravy consistency.
- If you have leftover pastry, use it to make simple hand pies filled with vegan chocolate spread or jam as a sweet treat.
Nutrition
- Serving Size: 1 pot pie
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
