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Ingredients
- 2 medium carrots, diced
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 2 stalks celery, diced
- 1 cup frozen corn
- 1 cup frozen peas
- 2 sprigs fresh thyme
- 2 tbsp nutritional yeast
- 2 packets mushroom gravy
- 2 packages vegan crescent roll dough
Ingredients
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Instructions
- Over medium heat, saute the carrots, onion and celery. Once tender, add the garlic, corn, peas, thyme and nutritional yeast. Meanwhile, preheat the oven (according to the dough package directions) and make the gravy (according to the packet directions). Grease a large muffin tin; unroll the crescent dough and press together the seams, cut into 6 equal sized pieces. Form the dough in the greased muffin tins. Put a scoop of the veggie mix into dough cups, top with gravy and leave the top open. Bake according to directions on dough packaging, most likely for 15 minutes at 375°F.
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