Mini Tuscan Pot Pies
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Vegan Richa · by Vegan Richa★ 4.8 (5)

Mini Tuscan Pot Pies

NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 12%
CARBS 29G38% OF CAL
3G FIBER23G OTHER3G TOTAL SUGAR
FAT 19G55% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Mini pot pies with a Tuscan-inspired chickpea and vegetable filling, topped with puff pastry. Cozy, savory individual servings baked in a muffin tin.

mainitaliancasserolebeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 teaspoons oil
  • 4 cloves garlic (finely chopped)
  • 1/2 cup chopped onion
  • 1/2 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 1/2 to 2 cups chopped vegetables, a mix of carrots, greens beans, peas, potato etc , (I use frozen vegetables.)
  • 2 bay leaves
  • 1/2 to 1 teaspoon dried rosemary (or thyme or use both(1/2 tsp each))
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 cup chopped sun-dried tomato
  • 1/2 teaspoon salt
  • 1/4 cup raw cashews (soaked in hot water for 15 minutes)
  • 1 cup water
  • 1 teaspoon white miso
  • 1 tablespoon all-purpose flour
  • 2 puff pastry sheets
  • oil for brushing
  • fresh herbs, such as parsley or green onions (for garnish, optional)
PREP
30M
SODIUM
236MG
ESTIMATE
COMPLETE

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