Mini Tuscan Vegan Pot Pies Recipe

Name: Mini Tuscan Vegan Pot Pies Recipe
Total time: 90 min
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

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These exquisite vegan pot pies feature a crave-worthy filling of white beans, veggies, and vegan gravy seasoned with fragrant Italian herbs. Get the recipe!

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