1-Hour Vegan Pot Pies
Minimalist Baker.com
PREP TIME 20 minutes
COOK TIME 40 minutes
TOTAL TIME1 hour
Servings 5 (mini pies)
Olive oil
3/4 cup chopped yellow onion
1 large clove garlic (minced)
2 cups vegetable broth
2 cups frozen mixed vegetables (corn, peas, carrots)
1/4 cup unsweetened plain rice milk
1/4 cup brown rice flour
2 bay leaves
1 pinch each sea salt and black pepper
Store bought puff pastry
Preheat oven to 425º F.
Add 2 tablespoons olive oil to a large saucepan over medium heat. Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
Add the flour and stir with a whisk, then slowly whisk in the broth.
Add rice milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 tablespoons more flour and whisk. Add back into the pot to thicken.
While the sauce is thickening, prepare puff pastry. Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish. Top with puff pastry and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked puff pastry, and freeze. When ready to prepare, preheat oven to 425º and cook until the pastry is golden brown and the mixture is bubbly – roughly 25-30 minutes.
