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Ingredients

  • Nonstick cooking spray
  • 3 tablespoons Full Circle Organic unsalted butter, melted
  • 1/2 cup chopped Full Circle Organic carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped yellow onion
  • 1 small portobello mushroom, chopped
  • 1/2 cup fresh or frozen riced cauliflower
  • 1/2 cup refrigerated diced potatoes with onion
  • 1 teaspoon chopped fresh thyme
  • 4 Roche Bros. 100% whole wheat English muffins, split
  • 1-1/2 cups unsalted vegetable stock
  • 2 tablespoons cornstarch
  • 1/2 cup thawed frozen peas
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

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 carrots, celery and onion; cook 3 minutes, stirring occasionally. Add mushroom and cauliflower; cook 3 minutes, stirring occasionally. Add potatoes and thyme; cook 2 minutes, stirring occasionally. 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, 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.

Facts. Finds. Flavors.

For a non-vegetarian option, replace cauliflower with 1/2 cup chopped rotisserie chicken; stir into filling in step 2.

NUTRITION
  • 2 pies
  • 308 Calories
  • 13g Fat (5g Saturated)
  • 23mg Cholesterol
  • 540mg Sodium
  • 47g Carbohydrates
  • 4g Fiber
  • 8g Protein

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