Jessica in the Kitchen · by Jessica Hylton★ 5.0 (11)
Vegan Pot Pies
NUTRITION · PER SERVING55M COOK
CAL 33%·PRO 34%
CARBS 109G67% OF CAL
9G FIBER0G ADDED11G INTRINSIC90G OTHER11G TOTAL SUGAR
FAT 17G23% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Miniature savory pot pies filled with tender vegetables, mushrooms, and a creamy sauce wrapped in crispy phyllo dough. A hearty, satisfying meal for dinner or special occasions.
mainamericancasserolebeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoons vegan butter
- 1 small onion
- 2 cups sliced carrots
- 4 stalks celery (finely chopped)
- 2 cups sliced mushrooms
- 4 cloves garlic (minced)
- 1-2 stalks fresh thyme
- ¼ cup flour (or gluten free flour)
- 3 cups vegetable broth
- salt & pepper to taste
- 1/2 cup frozen peas
- Phyllo dough (or if gluten free, Gluten free Fillo dough, gluten free vegan pie crust or gluten free puff pastry)
At a glance
PER SERVING · TIME 55M
CAL 33%·PRO 34%
CARBS 109G67% OF CAL
9G FIBER0G ADDED11G INTRINSIC90G OTHER11G TOTAL SUGAR
FAT 17G23% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1818mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 863mg
- Calcium
- 98mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1818MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.