How To Make Mini Vegan Pot Pies

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=9XkgwUrqJxA

Looking for the ultimate plant-based comfort food for colder months? These vegan mini pot pies are the answer! Packed with wholesome ingredients and bursting with savory flavors, they’re a cozy and satisfying meal that’s perfect for chilly days. • Each pot pie features a flaky, golden crust filled with a rich, creamy, and flavorful filling made from protein-packed tempeh, sautéed onions, garlic, sweet corn, mushrooms, carrots, and peas. Simmered in a velvety plant-based gravy, these individual pies offer the perfect balance of heartiness and nutrition. • Perfect for dinner parties, meal prep, or simply indulging in a warm, wholesome dish, these vegan mini pot pies are as delightful to eat as they are easy to make. Whether you’re a seasoned plant-based eater or just exploring vegan recipes, this dish is sure to become a family favorite. • Subscribe to my channel for more plant-based comfort food recipes, quick vegan dinners, and tips for healthy, sustainable eating. • Ingredients: • handful diced carrots • handful frozen sweetcorn • handful frozen peas • Or frozen vegetables • Block tempeh diced or grated • 1 small onion, diced • 2 cloves garlic, minced • 2 tablespoons coconut oil • 2 tablespoons spelt flour • 1 ½ cups vegan stock • ½ cup unsweetened plant-based milk • 1 tablespoon soy sauce or tamari • 2 tablespoon mixed herbs • 1 tablespoons liquid seasoning • 1 tablespoons paprika • 1/2 tablespoon cayenne pepper • 1-2 sheets vegan puff pastry • Method: • Preheat oven to 375°F (190°C). Grease mini pie tins. • Sauté onions, garlic and tempeh for 3-4 minutes. Add frozen vegetables cooking for another 5-6 minutes until slightly softened. • Sprinkle flour over the vegetables, stirring constantly to form a roux. Gradually add the vegetable broth and plant milk, stirring until the mixture thickens. Add soy sauce, thyme. Let it simmer for a couple more minutes, then remove from heat. • Roll out the puff pastry and cut it into circles slightly larger than the muffin tin holes. Press each circle into the tins to form the base. Fill with the vegetable and tempeh mixture. • Cut smaller circles of puff pastry to form the top layer. Pinch the edges together to seal. Cut a small slit in the top of each pie to allow steam to escape. • Place in the preheated oven and bake for 20-25 minutes, or until the pastry is golden and crisp. • LIKE, SHARE SUBSCRIBE • If you are new to my channel, welcome and thank you for watching and A BIG THANK YOU TO MY NEW SUBSCRIBERS, ITS GREAT TO HAVE YOU ON BOARD. This channel is not just for vegans, if you want to have meat free days and need some ideas then I’m happy to help. I post WEEKLY VIDEOS, I hope they are helpful to you and you enjoy them. • DON'T FORGET TO LIKE, COMMENT AND SUBSCRIBE, so that more people can benefit from my channel and make sure to click the notification bell so you can be notified of new videos! • Connect with me • TikTok • / melaniewilliams7517 • Email: [email protected]

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