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Better-for-You Mini Vegetarian Pot Pies

Better-for-You Mini Vegetarian Pot Pies

Prep time: 25 minutes
Cook Time: 15 minutes
Serves: 4


  • 3 tablespoons unsalted butter, melted, divided
  • 1 package (7 ounces) mirepoix
  • 1 small Portobello mushroom, chopped
  • ½ cup fresh or frozen riced cauliflower
  • ½ cup refrigerated diced potatoes with onion
  • 1 teaspoon chopped fresh thyme
  • 4 7-sprouted grain English muffins, split
  • 1½ cups unsalted vegetable stock
  • 2 tablespoons cornstarch
  • ½ cup thawed frozen or drained canned peas
  • 2 tablespoons nutritional yeast

Directions:

  1. Preheat oven to 350°. Spray 8 standard muffin cups with cooking spray.
  2. In large skillet, heat 2 tablespoons butter over medium-high heat. Add mirepoix; cook and stir 3 minutes. Add mushroom and cauliflower; cook and stir 3 minutes. Add potatoes and thyme; cook and stir 2 minutes. Transfer vegetable mixture to large bowl.
  3. With rolling pin, roll muffin halves until thin and flexible. Line muffin cups with muffin halves; brush with remaining 1 tablespoon butter.
  4. In small bowl, whisk stock and cornstarch. Stir peas, nutritional yeast, stock mixture and ½ teaspoon each salt and pepper into vegetable mixture. Makes about 3 cups.
  5. Divide vegetable mixture into prepared muffin cups. Bake 15 minutes or until golden brown and heated through. Makes 8 pies.

Per serving (2 pies): 310 Calories, 11g Fat (5g Saturated), 23mg Cholesterol, 620mg Sodium, 47g Carbohydrates, 9g Fiber, 3g Sugars, 0g Added Sugars, 11g Protein

Chef Tip: For a non-vegetarian option, replace cauliflower with ½ cup chopped
rotisserie chicken; stir into filling in step 3.

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