Thyme & White Bean Pot Pies
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Minimalist Baker · by Minimalist Baker★ 4.9 (77)

Thyme & White Bean Pot Pies

NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 22%
CARBS 52G71% OF CAL
7G FIBER0G ADDED0G INTRINSIC40G OTHER5G TOTAL SUGAR
FAT 8G23% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Flaky pie crust covers a savory filling of white beans, vegetables, and fresh thyme infused with white wine. A hearty, plant-based comfort meal ideal for winter dinners.

maincasserolebeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 Tbsp olive oil
  • 1 large white or yellow onion, finely diced
  • Salt + Pepper ((to taste))
  • 1 pound carrots, peeled and finely chopped
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup dry white wine ((optional // or sub more vegetable broth))
  • 3 cups vegetable broth (DIY or store-bought)
  • 2 tsp fresh thyme ((chopped // or sub 1 tsp dried per 2 tsp fresh))
  • 1 (15-ounce) can white beans ((rinsed and drained))
  • 1 ½ cups unbleached all-purpose flour
  • 1/4 tsp sea salt
  • 10 Tbsp cold vegan butter ((or sub room temperature coconut oil*))
  • 4-7 Tbsp cold water
PREP
20M
SODIUM
750MG
ESTIMATE
COMPLETE

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