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

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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