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Mini Vegan Pot Pies

  • Author: Toni Okamoto
  • Yield: 8 1x


These mini vegan pot pies are not only cruelty-free, but also absolutely delicious, affordable, and simple to make.



For the Pot Pies

  • 1 package of Original Pillsbury Crescent Rolls
  • 1.5 cups of mixed frozen or fresh veggies
  • 1 cup of vegan gravy (recipe below)

For the Vegan Gravy

  • 1 cup of water
  • 1 vegan bouillon cube
  • 2 tablespoons of oil
  • ⅛ cup of chopped yellow onion
  • 2 tablespoons of flour
  • 2 tablespoons of oil


  1. Preheat oven to 375 degrees. Line a greased cupcake tin with dough triangles as demonstrated in the video.
  2. Boil the water and bouillon cube until a broth forms, then set it aside.
  3. Over medium heat, pour 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 into a delicious gravy. Set aside.
  4. Spoon a small amount of frozen veggies and gravy into each dough-lined cupcake tin (careful not to over-fill) and wrap the dough to cover the top.
  5. Bake for 12-14 minutes or until golden brown. This will take a little longer than the crescent roll package directions say.
  6. Remove from oven and let cool for five minutes before carefully removing each pot pie from the pan with a knife or fork and serving.