Individual Super-Veggie Pot Pies

Servings: Serves 6+

Ingredients

Vegetable Pie Filling

Sauce

2 tablespoons
1 cup
Water
40g (1/4 cup)

Crust

180g (1 1 /2 cups)
3/4 teaspoon
55ml + 1 (1/4 cup)
130ml (1/2 cup)
Cold Water
2 teaspoons

Method

1

Preheat oven to 165°C (Gas Mark 3, 325°F).

2

Warm a skillet to medium-high, add coconut oil, onion, celery, carrots, sweet potato, and wine. Saute for 7 minutes. Add garlic and saute for 3 minutes.

3

While veggies cook, add all sauce ingredients to a blender. Puree until smooth. Set aside.

4

In a large mixing bowl, use a fork to combine all crust ingredients until crumbly and starting to stick together.

5

Add kale, green peas, chickpeas, thyme, and sauce to your skillet, and stir for 5 minutes. Season with salt and pepper to taste. Remove from heat and fill ramekins almost to the top with the filling.

6

If you’re rolling out a crust, roll dough into a ball with your hands, place on a sheet of parchment paper, and top with another piece of parchment. Roll, then peel back top layer. Cut pieces of dough to cover the entire top of the ramekin. If you’re doing a crumble crust, break up dough with fork and sprinkle over top of filling — cover the entire top.

7

Bake ramekins for 25 – 30 minutes. Serve warm.

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