Mini Vegetable Pot Pies
Avocado and Radish Salad
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- ½ (16-oz) pkg vegan frozen pie dough, thawed (see Note)
- 2 (15-oz) cans navy beans, drained and rinsed
- 2 (15-oz) pkg frozen mixed vegetables for soup, thawed
- 1 (10.5-oz) can cream of mushroom soup
- ½ cup milk
- 3 Tbsp nutritional yeast
- ½ tsp salt
Instructions
- Preheat oven to 400°F. Unroll pie dough onto a floured surface; roll into a large round.
- Invert 6 (12-oz) ramekins on top of dough; using a knife, cut circles around rims of ramekins. Discard dough scraps. Cut 4 small slits in each round of dough.
- Combine beans, vegetables, soup, milk, nutritional yeast, and salt. Spoon bean mixture into ramekins coated with cooking spray. Top with dough rounds, pressing dough around edges of each dish. Coat dough with cooking spray.
- Place ramekins on a baking sheet. Bake 20 to 25 minutes or until crust is golden.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- 4 radishes, sliced
- 6 Tbsp vegan olive oil vinaigrette
- 2 avocados, sliced
- ¼ cup roasted, salted sunflower seeds
Side Dish Instructions
- Combine lettuce, radishes, and vinaigrette in a large bowl; toss. Top each serving with avocado and sunflower seeds.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
473
|
231
|
704
|
| Fat (g) | 13 | 22 | 35 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 19 | 3 | 22 |
| Carb (g) | 70 | 9 | 79 |
| Fiber (g) | 12 | 6 | 18 |
| Sodium (mg) | 1143 | 128 | 1271 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
