Mini vegetarian pot-pies
Pies
Years ago at a vegetarian Friendsgiving party I decided to forgo the storebought tofurkey and make miniature pot pies in a muffin tin. Although no longer a vegetarian, I still think this is the perfect vegetarian main for holidays - everyone will love it, it's perfectly portioned, and easy to make and reheat. In this roasted root version the butternut squash melts right into the stock to give the sauce the kind of body you'd normally get from bone broth. The other vegetables stay sturdy, yet soft throughout cooking.
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