Description
A warm and comforting Vegan Pot Pie with Black Pepper Biscuits that combines fresh vegetables in a creamy sauce, perfect for chilly nights.
Ingredients
Scale
- 1 cup Chopped Onion
- 3 cloves Garlic Cloves
- 8 oz Mushrooms
- 0.5 cup Flour
- 2 pcs Bay Leaves
- 1 tsp Dried Rosemary
- 1 tsp Salt
- 3 cups Veggie Broth
- 2 cups Mixed Vegetables
- 2 cups All Purpose Flour
- 0.5 cup Almond Flour or Ground Cashews
- 1 tbsp Baking Powder
- 0.25 cup Nutritional Yeast
- 1 tsp Freshly Ground Black Pepper
Instructions
- Heat a saucepan over medium heat and add the veggie broth. Sauté the chopped onion and minced garlic until translucent, about 4-6 minutes.
- Add the chopped mushrooms to the pot and cook for an additional 3 minutes until they soften.
- Incorporate the bay leaves, dried rosemary, and salt into the mixture, followed by the flour. Stir well.
- Gradually whisk in the veggie broth until smooth. Bring to a gentle boil.
- Add your mixed vegetables and let simmer for 4-6 minutes. Remove from heat and let cool for 10 minutes.
- Preheat your oven to 425°F (220°C). In a bowl, combine the all-purpose flour, almond flour, baking powder, salt, nutritional yeast, and black pepper.
- Gradually pour in the non-dairy milk and mix until a soft, sticky dough forms. Let it rest for 5 minutes.
- Spoon the biscuit dough over the cooled pot pie filling, spreading it gently.
- Bake for 16-20 minutes, or until the biscuit topping is golden brown and crispy. Let it sit for 5 minutes before serving.
Notes
- Substitute shallots for a milder onion flavor.
- Use gluten-free flour for a gluten-free option.
- Omit almond flour for nut-free versions.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Vegan Pot Pie, Comfort Food, Biscuit Recipe