Sweet Potato & White Bean Mini Pot Pies
Ingredients
- 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
Preparation
On 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
While 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
Add thyme, Italian seasoning, & beans. Heat till fragrant. 1-2 min4️⃣Gradually add arrowroot till veggies and beans are coated
Add broth, nondairy milk, nutritional yeast & water. Bring to a boil on high heat while stirring. Lower heat to medium
Add sweet potato & peas.Turn off heat
While filling cools, prepare your pastry
On a floured surface gently roll out pastry sheet. Cut into 4-5 in squares (5 ct)
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