Vegetable Pot Pie

Live life on the veg
3/4 cup chopped yellow onion
1 large clove garlic
2 cups vegetable broth
2 cups frozen mixed vegetables (corn, green beans, carrots)
1/4 cup unsweetened plain almond milk
1/4 cup unbleached all-purpose flour
2 bay leaves
1 pinch each sea salt and black pepper
1 batch vegan puff pastry
Preheat oven to 425 degrees F (218 C).
Add 2 Tbsp olive oil to a large saucepan over medium heat. Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
Add the flour and stir with a whisk, then slowly whisk in the broth. Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside. Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish. Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.
Credit: Minimalist Baker

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