Vegan Mini Pot Pies
Vegan pot pie is one of those dishes that tastes far better than it sounds, especially with the addition of thyme and creamy sauce. Tofu is sold in three basic types, silken, soft, and firm, according to how much water is in the tofu. Look for firm tofu when making making pies, such as this dish, as it will hold up well to the oven heat.
Ingredients
Dough
- 4 cup flour
- 4 tbsp grape seed oil
- 4 tbsp olive oil
- 1/2 cup water
- 2 pinch salt
Filling
- 1 cup vegan Bechamel sauce
- 1 cup corn (cooked)
- 1/2 cup peas (cooked)
- 1 tsp thyme
- 1/2 tsp salt and pepper (to taste)
Instructions
- Sift the flour into a bowl.
- Pour olive oil and grape seed oil over the flour. Mix well.
- Add water and salt. Knead until you have a smooth dough.
- Cover the dough with plastic wrap and chill for 2 hours.
- Roll out the dough (1/8inch) and cut into two discs.
- Mix together filling ingredients.
- Cut out the dough with a cookie cutter. Fill the pie shells with the filling.
- Cover the top with the dough.
- Bake for 30-35 minutes (365F) until ready and the edges are golden brown.
Nutrition
Calories: 651kcalCarbohydrates: 74gProtein: 11gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 506mgPotassium: 177mgFiber: 4gSugar: 2gVitamin A: 176IUVitamin C: 7mgCalcium: 18mgIron: 4mg
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