Vegan Mini Pot Pies
Total time1 hr 5 min
Prep time25 min
Cook time40 min
4.7(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 medium yukon gold potato, peeled and cut into ½-inch cubes
- ⅓ cup vegan butter
- ⅓ cup all-purpose flour
- 2 cups vegetable broth
- 1 cup plain dairy free milk
- 1 tsp fresh thyme leaves
- ½ tsp dried rosemary
- ½ tsp onion powder
- salt and pepper, to taste
For the topping
- 2 sheets vegan puff pastry, thawed
- 2 tbsp plain dairy free milk, for brushing
Instructions
- 1
Preheat the oven to 400°F (205°C). Place six 10–12 oz oven-safe ramekins on a rimmed baking sheet.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, celery, and potato and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!