Vegetable Pot Pie Cups for the Super Bowl

This is the easiest hearty meal in my repertoire. It takes all of 30 minutes and hits the comfort food spot with a splash of charm.

Of my recipes this is probably the least homemade and I wouldn't recommend putting it into the weekly meal rotation, but for an easy indulgence for game day it's perfect! There is something about this meal that faintly reminds me of Yorkshire pudding crossed with a hearty stuffed pie. There is, of course, no meat or cheese in here, but I make up for that with the addition of flaky puff-pastry, a true delight. This last addition also makes this meal quite filling, so I might suggest going light on lunch!

VEGETABLE POT PIE CUPS

Ingredients:
1 package frozen puff pastry cups (check the label some are not vegan!)
1 small onion chopped
1 T olive oil
1 large carrots finely chopped
2 celery stalks finely chopped
1 C chopped potato
2 garlic cloves finely chopped
3C vegetable broth
1C unsweetened soy milk (or rice milk)
3/4 C cooked peas
3 T cornstarch dissolved in 4 T cold water
1 C TVP* (optional)
1 tsp Thyme
1 tsp Sage
1 tsp Tarragon
Salt and Pepper to taste

• Preheat oven to 400 degrees and add puff pastry cups when ready. Cook for 20-25 min.
  
• While the cups are cooking saute' onion, celery, carrot and potato in olive oil for about 7min adding the garlic when there is about 2 min left
• Add TVP if using and saute' a few more minutes
• Add thyme, sage, tarragon and saute' another minute for the flavors to combine
• Pour in 2 cups of the broth and 1 cup soy milk and bring to a rolling boil, reduce to simmer
• Add peas
  
• Add the remaining broth if necessary. I tend to eye the pot and if it seems to chunky I add a 1/2 cup at a time
• After about 15 min (or when all the vegetables are soft) add the cornstarch to thicken
• Turn off the heat when it is to your preferred thickness and let sit for five minutes
• Fill the pastry cups with filling and enjoy!

Most of the time I am too impatient and my vegetables are a little crisp, but it is still a super satisfying meal. This recipe makes a large batch of stew, but this is good the next day over some rustic bread (sort of a vegetable hot "turkey" sandwich).

*TVP or Textured Vegetable Protein is basically protein crumbles derived from soy. It is quite easy to work with and in this recipe gives a chicken-like texture. I like to add this to increase the protein of the meal. It comes hydrated or dehydrated (which needs to be soaked in water before use). You can substitute the TVP with tempeh or tofu cubes if you wish or simply leave it out.