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Spooky Skull Vegan Pot Pies for a Haunted Halloween Dinner

Kathy Hester
  • 2018 minutes
  • Serves 6

INGREDIENTS

2 cups

unbleached white flour (or use white whole wheat)

1/2 tsp

salt

3/4 cup

solid coconut oil

1/4 cup

water (plus more if needed)

2 tbsp

vodka

2 tbsp

olive oil

1/2 cup

minced onion

1 tsp

salt

1/2 tsp

minced fresh rosemary (or 1/4 teaspoon powdered dry rosemary)

1/2 tsp

minced garlic

3 tbsp

flour

1/4 cup

nutritional yeast

2 cups

water

2 cups

( package) frozen mixed vegetable blend (corn, carrots, peas and green beans)

1/2 tsp

marjoram

1/2 tsp

thyme

1/2 tsp

smoked paprika

1/4 tsp

ground black pepper

2 cups

diced fingerling Idaho® Potatoes, cooked until tender (use any color or a combination)

1

(15 ounce/ 425 g) can chickpeas, drained (or 1 1/2 cups homemade)