Broccoli & Leek Vegetable Cups

        

2 refrigerated pie crusts, cut into 11 circles (I stamped them out with the top of a measuring cup!)

1 cup carrot, shredded

1 leek, thinly sliced

2 cups broccoli florets

1 tsp dried oregano

1 cup coconut or almond milk

½ cup shredded mozzarella cheese

3 tbsp cornstarch

¼ cup breadcrumbs

2 tbsp olive oil

2 cloves garlic, minced

1 cayenne pepper, minced

1 tsp sea salt

½ tsp black pepper

  • Line cupcake tins with aluminum foil and fold pie crust circles into them (I’m sure there’s fancy cookware out there for this but I don’t own it!)
  • In a frying pan over medium heat, cook cayenne pepper in olive oil for 1 minute
  • Add leeks and broccoli and cook for 2 more minutes, stirring occasionally
  • Add garlic, oregano, salt and pepper and cook for 1 more minute, and then remove from heat
  • In another saucepan, bring coconut or almond milk and cornstarch to a boil, then reduce to low and simmer for 10 minutes
  • When mix begins to thicken, remove from heat and stir in cheese
  • Pour sauce mixture, vegetable mixture and carrots into a bowl and stir well
  • Evenly distribute mix into pie crust cups (I found 2 scoops of a small ice cream scooper were PERFECT) and top with about ½ tsp of breadcrumbs on each
  • Heat oven to 400 degrees and bake for 25 minutes

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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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