Red Meat Allergy Friendly Vegan Mini Pot Pies
Total time1 hr 5 min
Prep time25 min
Cook time40 min
4.7(6)
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Learn more āIngredients
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 Ā½-inch cubes
- ā cup vegan butter
- ā cup all-purpose flour
- 2 cups vegetable broth
- 1 cup plain dairy free milk
- 1 tsp fresh thyme leaves
- Ā½ tsp dried rosemary
- Ā½ 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 400Ā°F (205Ā°C). Place six 10ā12 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 8ā10 minutes.
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