Mini Tuscan Vegan Pot Pies Recipe - Forks Over Knives

Ingredients

• 2¼ cups whole wheat flour, plus more for rolling
• ½ cup almond flour
• ½ teaspoon sea salt
• 5 oz. fresh trumpet mushrooms, trimmed and sliced (2 cups)
• 1 medium yellow onion, cut into ½-inch dice (1 cup)
• 2 medium carrots, cut into ¼-inch dice (1 cup)
• 1 cup green beans, cut into ½-inch dice
• 1 large bell pepper, any color, cut into ¼-inch dice (1 cup)
• 1 stalk celery, cut into ¼-inch dice (½ cup)
• 8 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1 15-oz. can Great Northern beans, rinsed and drained (1½ cups)
• 1 small zucchini, cut into ¼-inch dice (1 cup)
• 1 tablespoon finely chopped fresh thyme or 1½ teaspoons dried thyme
• 1 tablespoon finely chopped fresh rosemary or 1½ teaspoons dried rosemary
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsweetened, unflavored plant-based milk