Emulsifier Free Vegan Mini Pot Pies

Total time1 hr 5 min

Prep time25 min

Cook time40 min

4.7

(6)

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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.

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