AuthorZFKCategoryDifficultyIntermediate

Better-for-You Mini Vegetarian Pot Pies

Yields4 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins

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

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.

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

 

Ingredients

 3 tbsp unsalted butter, melted, divided
 7 oz mirepoix
 1 small Portobello mushroom, chopped
 ½ cup fresh or frozen riced cauliflower
 ½ cup refrigerated diced potatoes with onion
 1 tsp chopped fresh thyme
 4 7-sprouted grain English muffins, split
 1 ½ cups unsalted vegetable stock
 2 tbsp cornstarch
 ½ cup thawed frozen or drained canned peas
 2 tbsp 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.

Better-for-You Mini Vegetarian Pot Pies
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