Mini Tuscan Pot Pies

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: For the Pot Pie Filling:

2 teaspoons oil

4 cloves garlic, finely chopped

½ cup chopped onion

½ cup chopped celery

2 ounces mushrooms, or more, if you love mushrooms. Quarter them, if they’re small, or slice if they are larger.

1 tablespoon balsamic vinegar

1 cup cooked chickpeas, or white beans or chopped tofu

1 ½ to 2 cups chopped vegetables, a mix of carrots, greens beans, peas, potato etc , , I use frozen vegetables.

2 bay leaves

½ to 1 teaspoon dried rosemary, or thyme or use both(½ tsp each)

1 teaspoon Italian seasoning

½ teaspoon black pepper

½ teaspoon onion powder

¼ cup chopped sun-dried tomato

½ teaspoon salt

subheading: For the Cashew Cream:

¼ cup raw cashews, soaked in hot water for 15 minutes

1 cup water

1 teaspoon white miso

1 tablespoon all-purpose flour

subheading: For the Puff Pastry:

2 puff pastry sheets

oil for brushing

fresh herbs, such as parsley or green onions, for garnish, optional

Directions at veganricha.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer