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
- 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
- Boil large pot of water, preferable with an insert to make removing the vegetables easier while leaving the water in the pot.
- 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.
- Cook the carrots in the boiling water for 10 minutes, remove, and set aside.
- Drain the water from the pan or use another pot/saucepan to make the cream mixture.
- Heat the pot over medium heat and add the butter. Add the onion and saute for 4 minutes.
- Add the garlic to the onions and saute for an additional 2-3 minutes.
- 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.
- 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.
- 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 @nittygrittyvegan