Mini vegetable pot pies are a perfect entree option for your holiday gathering. They are packed with vegetables, beans, and a creamy cashew sauce. Vegan.
It’s starting to feel a lot like Christmas. Although we still can’t have a tree for the third year in a row, because a certain cat can’t be trusted with almost anything he could fit in his mouth, it’s showing in other ways.
(Sorry, dangly ornaments and strings of brightly colored lights. Maybe next year. But let’s be honest, probably not next year.)
David and I drive through our neighborhood with festive tunes playing on the radio and pass flashing houses in white, red, and green.
There’s an ugly sweater folded at the top of my dresser drawers. And right on cue, this past weekend we even shoveled.
It wasn’t a ton of snow, just a couple of inches. But it was wet enough that by afternoon, my Facebook feed was filled with pictures of kids and snowmen.
After we put our shovels away, I was in the mood for something cozy and warming.
Vegetable pot pie
These elegant vegetable pot pies are a far cry from the 40 cents apiece version I had lined up in my freezer as a young 20-something just out of college.
I’ve made the pot pies multiple times for testing. And I’d gladly eat another one all over again right this minute. They are ridiculously good.
They are filled with veggies aplenty – onions, carrots, celery, green peas, and potatoes. Plus, beans for satiety.
The creamy sauce is made from cashews and savory spices. (Yep, this velvety filling doesn’t include a drop of dairy.)
And on top? A home crust that’s buttery and flaky.
How to make vegetable pot pies
Start by making your pie crust and cutting it into circles. Put it into the refrigerator to cool while you make the filling.
Pour the prepared filling into mini cocottes or 8 ounce ramekins. Top each one with a circle of dough. Then bake for thirty minutes.
There’s something about individual vegetable pot pies that feels like a present.
“You made this just for me?”
They are impressive but unassuming. I mean, who doesn’t like pot pies?
Even dinner guests who are wary of “vegan food” could hardly turn down the temptation of a luscious sauce dotted with vegetables and a nutty pastry crust.
So put on your favorite crackling Christmas record. You know, the one where you have all of the skips and scratches memorized after years of play?
Pull out the ugly Christmas sweater from the top drawer, and invite over a few friends to celebrate the season.
Then serve each one a mini vegetable pot pie and feel the season hug you from the inside out.
Prefer to make a full-sized pot pie? Check out this chicken-style vegan pot pie. It’s made with frozen, store-bought pie crusts!
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