Spooky? Veggie Pot Pies

A few notes:

  • This is a healthier version of a pot pie. The creamy filling is gluten free and made from cauliflower. It’s a lower carb and lower oil option. Obviously with the crescent rolls on top, it’s not healthy, but it is healthier.
  • If you don’t have an immersion blender, you can let all of the ingredients cool and add them to a normal blender or food processor.
  • If you are able to get your hands on some vegan “chicken,” it would be a great addition. It’s not necessary, but it may please the meat-eaters that you know.
  • Get creative, you can use any veggies that you want, or you could even add garbanzo beans for extra protein and fiber.

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Veggie Pot Pies

Servings: 6 ramekins

Ingredients

  • 8 oz can crescent dough sheet or rolls (most are vegan, but check) $1.50
  • 3 heaping cups cauliflower florets $2.50
  • 1 cup frozen peas $0.50
  • 2 cups frozen chopped broccoli, or fresh $1.00
  • 2 carrots $0.50
  • 1 tbsp vegan butter $0.30
  • 3-4 cloves garlic $0.75
  • 1 large yellow onion $0.50
  • 1 cup almond milk $0.40
  • ½ or t 1bsp nutritional yeast (this isn’t necessary, but adds extra flavor) $0.50
  • 1 tbsp lemon juice $0.08
  • Salt and pepper to taste $0.10

Total Cost: $8.63

Cost per serving: $1.44

 

Instructions

  1. Boil large pot of water, preferable with an insert to make removing the vegetables easier while leaving the water in the pot.
  2. Cook the cauliflower in the boiling water for 10 minutes or until you can easily pierce the florets with a fork. Remove from the water once done and keep the boiling water.
  3. Cook the carrots in the boiling water for 10 minutes, remove, and set aside.
  4. Drain the water from the pan or use another pot/saucepan to make the cream mixture.
  5. Heat the pot over medium heat and add the butter. Add the onion and saute for 4 minutes.
  6. Add the garlic to the onions and saute for an additional 2-3 minutes.
  7. Add the cauliflower, almond milk, nutritional yeast, lemon juice, salt and pepper to the pot. Carefully blend with an immersion blender for a few minutes until a smooth consistency is achieved. The longer you blend, the better the texture will be.
  8. Mix the broccoli, carrots, peas, and any desired veggies to the cauliflower mixture. Add the filling to individual ramekins or to a larger baking dish. Top the ramekins with the crescent rolls. You can make any shapes that you desire, but I tried making a Halloween themed shape. If you are good at crafts, I am sure that you will do a much better job than I did.
  9. Place the ramekins on a baking sheet and bake at 375F for 20-25 minutes.

If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy



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