Crescent Roll Pot Pies

Crescent Roll Pot Pies by Vegan Outreach

By Toni Okamoto

I was browsing around Pinterest and was inspired by this recipe. The ingredients in that are obviously not vegan, so I tried to make a much better version. This is what I came up with!

In my mini pot pies, I used frozen peas and corn with fresh diced carrots and potatoes. I steamed the veggies for about 8 minutes before adding them to the gravy.

Ingredients:

  • 2 cups water
  • 2 vegetarian bouillon cubes
  • 4 tbsp oil
  • 1/4 cup yellow onion, diced
  • 4 tbsp flour
  • 1 package of crescent rolls (8)
  • 1 1/2 cups mixed frozen or fresh veggies

Directions:

Preheat oven to 375°F.

Start by either boiling or microwaving the water and bouillon cube until it’s a well mixed broth, then set it aside.

Over medium heat, put oil and onions into a small sauce pan and cook until the onions become translucent. Lower the temperature, add flour and stir until your roux has a smooth consistency. Add broth and stir over low heat until it thickens.

Line cupcake tin with dough triangles. Add cooked veggies to the gravy and let them cook again for 3 to 5 minutes. Spoon the gravy/vegetable mixture into the dough triangles and wrap the dough. Bake for 10 to 12 minutes. Remove from oven and let sit for 5 minutes.

9 thoughts on “Crescent Roll Pot Pies

  1. This looks great.
    I never heard of vegetarian bouillon cubes? But I was wondering can I use veggie broth instead?
    I’m hoping you can answer this ASAP I’m trying to make dinner for my daughter who’s vegetarian

    1. Hi Marisa,

      Thank you for your comment on the Vegan Outreach blog. I apologize for the delay on my reply.

      Did you give the vegetable broth a try for the recipe? I’d say to go ahead and give the veggie broth a try. I don’t see why it wouldn’t provide just as much flavor as a bouillon cube.

      I’ll be curious to hear how the recipe came out if you tried it!

      Thanks again!

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