Description
These Mini Vegan Pot Pies are a quick and easy meal made with vegan crescent rolls filled with a savory mix of vegetables, tofu, and simple gravy. Perfect as a comforting snack or light meal, they bake to golden perfection in under half an hour.
Ingredients
Scale
Dough
- 1 (8-count) package vegan crescent rolls
Filling
- 1 ½ cups mixed frozen or fresh veggies
- 2 servings of Simple Gravy
- ⅛ cup tiny cubed extra firm tofu (optional)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F (190 degrees C) and line a cupcake tin with crescent roll dough triangles, pressing them gently into each cup to form a base and sides.
- Prepare Filling: In a saucepan, combine the mixed veggies and tofu (if using) with the simple gravy. Cook over medium heat for 5 minutes, stirring occasionally until heated through and the veggies are tender.
- Fill Dough Cups: Spoon the vegetable and gravy mixture evenly into the prepared dough-lined cupcake tin compartments. Then, fold and wrap the dough over the filling as shown in the recipe photos or to your preferred style.
- Bake: Place the filled cupcake tin in the oven and bake for 12 minutes or until the crescent dough is golden brown and cooked through.
- Cool and Serve: Remove the mini pot pies from the oven and allow them to cool in the tin for 5 minutes so they firm up before serving.
Notes
- Chop the vegetables evenly to ensure they cook uniformly within the filling.
- If using frozen vegetables, you may need to add extra broth to the gravy to compensate for moisture lost during cooking and adjust cooking time slightly longer.
- Leftover crescent roll dough can be repurposed for simple vegan hand pies filled with chocolate spread or jam, perfect for a sweet treat.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
