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  • Prep-time: / Ready In:
  • Makes 8 pies

These exquisite mini vegan pot pies feature a crave-worthy filling of beans and veggies seasoned with fragrant Italian herbs. The medley of trumpet mushrooms, carrots, green beans, bell peppers, and Great Northern beans is simmered in a dreamy vegan gravy that gets extra savory flavor from tomato paste and red wine vinegar. And make sure you don’t skip out on making the homemade dough: The crisp pastry is delightfully flaky and much more wholesome than the store-bought version. Dig into these delicious pies when you’re in the mood for comfort food or wrap each individual pie in tin foil and store in the freezer to warm up on a rainy day!

Tip: To make these pot pies gluten-free, substitute sorghum flour or certified gluten-free oat flour for whole wheat flour.

For more comforting fall recipes, check out these tasty ideas:

Ingredients

  • 2¼ cups whole wheat flour, plus more for rolling
  • ½ cup almond flour
  • ½ teaspoon sea salt
  • 5 oz. fresh trumpet mushrooms, trimmed and sliced (2 cups)
  • 1 medium yellow onion, cut into ½-inch dice (1 cup)
  • 2 medium carrots, cut into ¼-inch dice (1 cup)
  • 1 cup green beans, cut into ½-inch dice
  • 1 large bell pepper, any color, cut into ¼-inch dice (1 cup)
  • 1 stalk celery, cut into ¼-inch dice (½ cup)
  • 8 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 15-oz. can Great Northern beans, rinsed and drained (1½ cups)
  • 1 small zucchini, cut into ¼-inch dice (1 cup)
  • 1 tablespoon finely chopped fresh thyme or 1½ teaspoons dried thyme
  • 1 tablespoon finely chopped fresh rosemary or 1½ teaspoons dried rosemary
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons unsweetened, unflavored plant-based milk

Instructions

  1. For dough, in a food processor fitted with a dough blade combine 2 cups of the whole wheat flour, the almond flour, ½ teaspoon. salt, and ½ cup water. Process until a smooth dough forms, adding 1 to 2 tablespoons water as needed to help dough come together. The dough should be moist and tight. Transfer dough to a bowl; cover with a clean damp towel. Set aside while making filling.
  2. For filling, in a medium saucepan combine the next seven ingredients (through garlic) and ½ cup water. Cook over medium about 10 minutes or until vegetables are tender, stirring occasionally.
  3. In a small bowl whisk together ¼ cup whole wheat flour, the tomato paste, vinegar, and 1 cup water. Add to saucepan. Add beans, zucchini, thyme, and rosemary; cook over medium about 7 minutes or until liquid thickens, stirring occasionally. Season with salt and black pepper. Spoon filling equally into eight 16-oz. ramekins or pie plates.
  4. Preheat oven to 400°F. On a work surface divide dough into eight equal portions; roll portions into balls. Roll balls in additional flour and place balls on a clean cutting board. Using a rolling pin, flatten dough balls into 6-inch disks.
  5. Cover each ramekin with a dough disk, pressing around edges to seal. Score dough with a sharp knife or tines of a fork. Place ramekins on a baking sheet. Brush tops with milk.
  6. Bake 30 to 40 minutes or until lightly browned. Let stand at least 5 minutes before serving. To Store: Let pot pies cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

Comments (14)

(5 from 2 votes)
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Meryl1 day ago
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I think you are missing a step between 4 and 5.

Cathy1 day ago
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I saw ramekins at the Dollar Tree a few days ago. Going to go pick up 8 for this recipe.

Nancy Huslage2 days ago
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Could you please include directions for a gluten free crust?

Kathy1 day ago
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I agree, please add a link so all your recipes can be saved to Pinterest!

Lena2 days ago
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Read the Tip for gluten free.

G2 days ago
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Could you please make your recipe capable to save to Pinterest?

Miriam Rudnick3 days ago
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So sorry to see that you have removed your share button. It makes it much more difficult to share your great recipes with the FB group that I run. Please consider returning it.

Brooke2 days ago
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Hi Miriam,
We are hoping to have the share button back up soon. There is a technical issue with it that our tech team is working on.

Doti2 days ago
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While I have not tried this recipe, I love the idea of making them in ramekins. This encourages me to eat only until I am no loner hungry instead of eating until I’m full. I can pair it with a salad. And, voila, a lovely dinner!

Rose2 weeks ago
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I have not made or tried this, so I will not actually rate it. But.
The opening description of this recipe makes it sound reasonably like a small, transportable pot pie – “or wrap each individual pie in tin foil and store in the freezer” does not remotely sound like something where you are committing an entire baking dish to frozen oblivion every time you decided to freeze some.
I guess I am just expressing my frustration that I started reading this thinking it was potentially a transportable hand-pie & the only place there is crust is the top.
With that being said, I will still try this at some point.

Zory P2 days ago
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The second sentence should read “cooled slightly”

Zory P2 days ago
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You can bake these in a muffin pan, the regular size pans or the larger muffin pans. If you use parchment paper muffin liners they will release quite easily once cooked slightly. You can buy those or make them yourself. Works great. It solves the issues of portability and not owning ramekins. I prep and bake a lot of recipes this way for easy freezing.

Lisa2 days ago
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Line the baking dishes with parchment paper so it comes up and over the sides of the remekin. When the pies are done baking and cooled, lift them out of the remekin to refridgerate or freeze.

Debra3 days ago
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I totally agree with you, Rose. I do not own EIGHT ramekins, and if I did I wouldn’t want most of them languishing in my freezer.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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