1. Preheat oven to 350°. Spray 8 standard muffin cups with cooking spray.
2. In large skillet, heat 2 tablespoons butter over medium-high heat. Add mirepoix; cook and stir 3 minutes. Add mushroom and cauliflower; cook and stir 3 minutes. Add potatoes and thyme; cook and stir 2 minutes. Transfer vegetable mixture to large bowl.
3. With rolling pin, roll muffin halves until thin and flexible. Line muffin cups with muffin halves; brush with remaining 1 tablespoon butter.
4. In small bowl, whisk stock and cornstarch. Stir peas, nutritional yeast, stock mixture and ½ teaspoon each salt and pepper into vegetable mixture. Makes about 3 cups.
5. Divide vegetable mixture into prepared muffin cups. Bake 15 minutes or until golden brown and heated through. Makes 8 pies.
- 11 g Fat
- 5 g Saturated Fat
- 23 mg Cholesterol
- 620 mg Sodium
- 47 g Carbohydrates
- 9 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 11 g Protein
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Nutritional Information
- 11 g Fat
- 5 g Saturated Fat
- 23 mg Cholesterol
- 620 mg Sodium
- 47 g Carbohydrates
- 9 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 11 g Protein
Directions
1. Preheat oven to 350°. Spray 8 standard muffin cups with cooking spray.
2. In large skillet, heat 2 tablespoons butter over medium-high heat. Add mirepoix; cook and stir 3 minutes. Add mushroom and cauliflower; cook and stir 3 minutes. Add potatoes and thyme; cook and stir 2 minutes. Transfer vegetable mixture to large bowl.
3. With rolling pin, roll muffin halves until thin and flexible. Line muffin cups with muffin halves; brush with remaining 1 tablespoon butter.
4. In small bowl, whisk stock and cornstarch. Stir peas, nutritional yeast, stock mixture and ½ teaspoon each salt and pepper into vegetable mixture. Makes about 3 cups.
5. Divide vegetable mixture into prepared muffin cups. Bake 15 minutes or until golden brown and heated through. Makes 8 pies.