34 notes &
Veggie Pot Pie Pockets
For everyone who has every wanted to eat a vegetable pot pie while safely operating a motor vehicle.
- 2 packages of reduced fat crescent rolls (most are vegan, but check the label just in case)
- 3 cups of cooked vegetables, cut into bite sized pieces (I used potato, carrot, and broccoli)
- 1 tablespoon olive oil
- small onion, minced
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 2 tablespoons Earth Balance, or other vegan margarine
- 2 tablespoons of flour (all-purpose, wheat, gluten free, doesn’t matter)
- 1 cup veggie stock
- 1/2 cup non-dairy milk, unsweetened
- 1 tablespoon nutritional yeast
- salt and pepper to taste
Saute onion and garlic with the olive oil over medium heat until soft. Melt the margarine and add the flour, stirring for a few minutes while the flour cooks. Slowly stir in vegetable stock and non-dairy milk, reduce to a simmer and let sauce thicken. Stir in nutritional yeast and cooked veggies then turn off the burner. Now would be a good time to check the salt level.
Unroll the both packages of crescent rolls and separate into eight rectangles. Press the seem together in the center of the rectangle. Place two tablespoons of filling on each rectangle, and fold the dough over to cover the filling. Seal each pocket with a fork pressing down to pinch the edges together.
Bake in a 350 degree oven for 15 minutes.
Note: You can make a single serving of soup with the leftover filling by thinning it out with a little veggie broth. It’s perfect for lunch the next day.
Reblogging for my husband!
