Mini Vegan Pot Pies

Quick and Easy Recipe

These Mini Vegan Pot Pies are a delightful blend of convenience and comfort, perfect for any occasion from casual dinners to festive gatherings. Using vegan crescent roll dough and a medley of fresh or frozen veggies, along with optional tofu for added protein, these bite-sized delights are a breeze to prepare, taking just 30 minutes from start to finish.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 134kcal
Author: Toni Okamoto
Cuisine: American
Diet: Vegan

Equipment:

  • Measuring Cups
  • Cupcake tin

Ingredients:

  • 1 (8-count) package of vegan crescent rolls
  • 1 ½ cups mixed frozen or fresh veggies
  • 2 servings of Simple Gravy
  • ⅛ cup tiny cubed extra firm tofu (optional)

Instructions:

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a cupcake tin with crescent roll dough triangles as pictured.
  2. Prepare the Filling: Add the veggies and tofu (if using) to the gravy and let them cook for 5 minutes, ensuring they are evenly mixed and heated through.
  3. Assemble the Pot Pies: Spoon the gravy vegetable mixture into the dough triangles and carefully wrap the dough around the filling, ensuring it is enclosed securely.
  4. Bake: Place the filled dough triangles in the preheated oven and bake for 10-12 minutes until they turn golden brown.
  5. Serve: Remove from the oven and let them sit for five minutes to allow them to firm up slightly before serving.

Cooking Tips:

  • Even Vegetable Chopping: Ensure vegetables are chopped evenly to ensure even cooking throughout the pot pies.
  • Fresh vs. Frozen Veggies: Adjust cooking times accordingly, and consider adding extra broth if using frozen veggies to compensate for any evaporation.
  • Leftover Pastry: If you have any leftover pastry, consider making simple hand pies filled with vegan chocolate spread or jam for a sweet treat.

Nutritional Information:

  • Calories: 134kcal
  • Carbohydrates: 17g
  • Protein: 3g
  • Fat: 7g
  • Saturated Fat: 3g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 1g
  • Cholesterol: 2mg
  • Sodium: 373mg
  • Potassium: 78mg
  • Fiber: 1g
  • Sugar: 3g
  • Vitamin A: 1733IU
  • Vitamin C: 4mg
  • Calcium: 10mg
  • Iron: 1mg

Conclusion: These Mini Vegan Pot Pies are a delightful addition to any mealtime repertoire. With their simplicity of preparation and delicious flavors, they’re sure to become a family favorite. Whether you’re hosting a dinner party or simply craving some comforting bites, these pot pies are bound to satisfy. Enjoy the ease and versatility of this recipe, and don’t hesitate to get creative with your filling variations. Happy cooking!

Mini Vegan Pot Pies [Quick and Easy]

Utilize vegan crescent roll dough, versatile fresh/frozen veggies, optional tofu, and a simple 4-ingredient gravy to make these comforting hand-held, bite-sized mini vegan chicken pot pies (ramekin & family-sized version also below). Perfect for potlucks, dinner parties, and the holidays and ready in just 30 minutes!

Prep Time 15minutes mins

Cook Time 15minutes mins

Total Time 30minutes mins

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: 8 servings

Calories: 134kcal

Equipment

  • Measuring Cups
  • cupcake tin

Ingredients

  • 1 (8-count) package of vegan crescent rolls
  • 1 ½ cups mixed frozen or fresh veggies
  • 2 servings of Simple Gravy
  • ⅛ cup tiny cubed extra firm tofu (optional)

Instructions

  • Preheat the oven to 375 degrees F (190 degrees C). Line a cupcake tin with crescent roll dough triangles as pictured.
  • Add the veggies and tofu (if using) to the gravy and let them cook for 5 minutes. Spoon the gravy vegetable mixture into the dough triangles and wrap the dough, as pictured.
  • Bake for 10-12 minutes until golden. Remove from the oven and let sit for five minutes to firm up.

Notes

  • Chop the vegetables evenly: So they cook evenly.
  • Using fresh vs. frozen veggies: Adjust the cooking time accordingly. You may need to add extra broth to make up for any that evaporates.
  • Using leftover pastry: Depending on whether you decide to make muffin tin, ramekin, or family-sized vegan pot pies, you may end up with leftover pastry. We love making simple hands pies with this, filling them with vegan chocolate spread or jam.

Nutrition

Calories: 134kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 373mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1733IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg