Yields4 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins
3tbspunsalted butter, melted, divided
7ozmirepoix
1small Portobello mushroom, chopped
½cup fresh or frozen riced cauliflower
½cuprefrigerated diced potatoes with onion
1tspchopped fresh thyme
47-sprouted grain English muffins, split
1 ½cupsunsalted vegetable stock
2tbspcornstarch
½cupthawed frozen or drained canned peas
2tbspnutritional yeast
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.
Chef Tip: For a non-vegetarian option, replace cauliflower with ½ cup chopped rotisserie chicken; stir into filling in step 3.
Ingredients
3tbspunsalted butter, melted, divided
7ozmirepoix
1small Portobello mushroom, chopped
½cup fresh or frozen riced cauliflower
½cuprefrigerated diced potatoes with onion
1tspchopped fresh thyme
47-sprouted grain English muffins, split
1 ½cupsunsalted vegetable stock
2tbspcornstarch
½cupthawed frozen or drained canned peas
2tbspnutritional yeast
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.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
