Sweet Potato & White Bean Mini Pot Pies I love a good pot pie. and I’m sure you…
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Sweet Potato & White Bean Mini Pot Pies ??? I love a good pot pie. and I’m sure you do too ???These pies contain all the savory goodness using mushrooms, white beans, & roasted sweet potatoes. Hope you enjoy it #bestofveganfall ?
What you need: 1 med sweet potato (1/2 lb) diced into 1/4 in cubes, 2 tbl neutral oil, 6 oz of mushrooms quartered, 1 medium onion finely chopped, 2 celery stalks finely chopped, 1 can white beans (15 oz can) drained & rinsed, 1 tbl Italian seasoning, 2 tsp fresh thyme chopped, 1/3 cup arrowroot powder, 1 cup vegan ch’kn broth, 1/2 cup non dairy milk, 1/2 cup water, 3 tbl nutritional yeast, 1 sheet of vegan puff pastry
1️⃣On parchment lined baking sheet, drizzle oil & s/p over sweet potato. Roast at 425 till tender & caramelized, flipping to ensure even roasting. Then set aside
2️⃣While potatoes are roasting, melt oil over medium heat, add mushrooms, onions, & celery sauté until onions are golden & water has been released from mushrooms 7-10 min
3️⃣Add thyme, Italian seasoning, & beans. Heat till fragrant. 1-2 min
4️⃣Gradually add arrowroot till veggies and beans are coated
5️⃣ Add broth, nondairy milk, nutritional yeast & water. Bring to a boil on high heat while stirring. Lower heat to medium
6️⃣Add sweet potato & peas.Turn off heat
7️⃣While filling cools, prepare your pastry
8️⃣ On a floured surface gently roll out pastry sheet. Cut into 4-5 in squares (5 ct)
9️⃣ Divide filling between 1 cup ramekins (5 ct) , cover with pastry, making a slit in the center of pastry so heat can escape. Place pies on a baking tray. Bake at 425 F for 20-25 minutes till crust is golden. Enjoy!!
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