Preheat oven to 350°. Spray 8 standard muffin cups with cooking spray.
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.
With rolling pin, roll muffin halves until thin and flexible. Line muffin cups with muffin halves; brush with remaining 1 tablespoon butter.
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.
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
Directions
Preheat oven to 350°. Spray 8 standard muffin cups with cooking spray.
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.
With rolling pin, roll muffin halves until thin and flexible. Line muffin cups with muffin halves; brush with remaining 1 tablespoon butter.
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.
Divide vegetable mixture into prepared muffin cups. Bake 15 minutes or until golden brown and heated through. Makes 8 pies.