Thanksgiving Vegan Mini Pot Pie Jars
Author: 
Recipe type: thanksgiving
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 cups spelt flour + extra for sprinkling
  • ⅔ cup vegan butter
  • ¼ cup cold water
  • dash of salt
  • 1 tbs olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup potato, diced
  • 2 cups vegetable broth
  • 3 cups mixed frozen vegetables (see note above)
  • 2 tbs tamari
  • ¼ cup cornstarch
  • 2 tbs nutritional yeast
  • 2 tbs fresh dill, chopped + extra for sprinkling.
  • salt and pepper to taste
Instructions
  1. To prepare crust, pulse butter, flour, water and salt in food processor until thoroughly combined. Scoop out dough, roll it into a ball and chill in refrigerator for 20 minutes.
  2. Preheat oven to 400°. Grease 4 oz glass jars.
  3. Heat olive oil in large pan at medium heat. Add onion, garlic and potato and saute for 10 minutes, until potatoes are tender but not too soft.
  4. Turn heat up to medium-high and add all remaining ingredients. Let simmer for 5 minutes, stirring occasionally. Turn heat off let sit while you prepare crust.
  5. Sprinkle flour on a clean surface. Use a rolling pin to roll dough out until ⅓" thick. Press pieces of flattened dough into jars until completely covered. You'll need to use a few separate pieces for each jar.
  6. Spoon vegetable mixture into jars until they are slightly over-filled.
  7. Use remaining dough to create lattice patterns on top of the jars (or simply cover with a sold piece with holes poked in it).
  8. Bake for 25 minutes, or until tops are golden. Sprinkle dill on top and serve warm.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/11/18/thanksgiving-vegan-mini-pot-pie-jars/