Description
These Mini Vegan Pot Pies are a quick and easy plant-based meal featuring flaky crescent roll dough filled with a savory mix of veggies, tofu, and simple vegan gravy. Perfect for a comforting snack or light meal, these bite-sized pies bake in under 15 minutes and are ideal for using fresh or frozen vegetables.
Ingredients
Scale
Dough
- 1 (8-count) package of vegan crescent rolls
Filling
- 1 ½ cups mixed frozen or fresh veggies
- 2 servings of Simple Gravy
- 1/8 cup tiny cubed extra firm tofu (optional)
Instructions
- Preheat oven: Preheat your oven to 375 degrees F (190 degrees C) and line a cupcake tin with crescent roll dough triangles as shown, creating the pie bases.
- Prepare filling: Add the mixed vegetables and cubed tofu, if using, to the simple gravy. Cook this mixture for about 5 minutes to heat through and allow flavors to meld.
- Assemble pies: Spoon the hot veggie and gravy mixture evenly into each crescent roll-lined cup. Wrap the dough around the filling, sealing the edges as pictured for mini pot pies.
- Bake: Place the cupcake tin in the oven and bake for 12 minutes or until the dough is golden brown and cooked through.
- Rest and serve: Remove from the oven and let the pot pies sit for 5 minutes to firm up before serving.
Notes
- Chop the vegetables evenly to ensure they cook uniformly inside the pot pies.
- When using fresh veggies instead of frozen, adjust cooking time if needed and consider adding extra broth or gravy if the mixture thickens too much.
- If you have leftover crescent roll dough, try making simple hand pies filled with vegan chocolate spread or jam for a sweet twist.
Nutrition
- Serving Size: 1 pot pie
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
