1-Hour Vegan Pot Pies
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Minimalist Baker · by Minimalist Baker★ 4.9 (228)

1-Hour Vegan Pot Pies

NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 21%
CARBS 60G56% OF CAL
5G FIBER4G SUGAR51G OTHER
FAT 17G35% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual vegan pot pies filled with vegetables and topped with flaky homemade biscuits. A complete, comforting meal made entirely plant-based.

mainamericancasseroledairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 3/4 cup chopped yellow onion ((1/2 medium onion yields ~3/4 cup chopped))
  • 1 large clove garlic ((minced))
  • 2 cups vegetable broth
  • 2 cups frozen mixed vegetables ((corn, green beans, carrots // or sub fresh))
  • 1/4 cup unsweetened plain almond milk
  • ~1/4 cup unbleached all-purpose flour ((or sub other thickener of choice))
  • 2 bay leaves
  • 1 pinch each sea salt and black pepper
  • 1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)
PREP
20M
SODIUM
877MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.