Mini Spinach And White Bean Sourdough Pot Pies

I wanted to use my sourdough discard on these mini pot pies and it turned out absolutely delicious.  Having a sourdough starter is such a treat, it is literally the gift that keeps on giving.  There are so many recipes that can be made with a sourdough starter.  You can check out my post How To Make A Sourdough Starter https://wp.me/pcOthW-a and hopefully you can be inspired to make your own.  It is very easy to make and once is active, that is when the fun begins!

INGREDIENTS

• 2 tablespoons vegan butter (for sautéing)
• 3 small garlic cloves (grated)
• 1 shallot (chopped)
• 5 leaves fresh oregano (finely chopped)
• 1 small potato (chopped in small pieces)
• 1/2 cup fresh spinach
• 1/3 cup all-purpose flour
• 2 cups vegetable broth
• 6 tablespoons unsweetened coconut milk (canned)
• Salt to taste
• 1 15 oz. can white beans (drained)
• 1/4 cup tomatoes chopped
• 3/4 cup sourdough starter
• 1 teaspoon baking powder
• 1 egg
• 1/2 teaspoon salt (for the pie mix)
• 2 tablespoons melted vegan butter
• 1/2 teaspoon dried basil
• 1/2 cup vegan shredded cheese

INSTRUCTIONS

• Preheat oven to 365° F.
• In a 5 Qt. Dutch oven melt butter over medium heat.
• Add grated garlic, chopped shallot and sauté for 5 minutes.
• Stir in oregano, chopped potato and spinach and cook for 3 minutes.
• Add all-purpose flour, cook and stir for 1 minute.
• Add vegetable broth and coconut milk.
• Add salt to taste.
• Cover and let simmer until potatoes are tender (for about 10 minutes).
• Add tomatoes and drained beans.
• In a medium bow, add sourdough discard, salt, egg, basil, melted butter, baking powder and combine.
• Place 4-6 ramekins in a baking dish lined with parchment paper.
• Fill in the ramekins with white bean soup leaving 1 inch to the top for the sourdough mixture.
• Pour the sourdough mixture and sprinkle the cheese over it.
• Bake for 25 minutes.
• Broil for 2 minutes or until golden.