It’s fitting that I’m writing this post today about comfort food, which is perfect for this cool fall weather.
Recently Brad cooked up a batch of vegan pot pie. Not a true pot pie in a sense as the pie portion was substituted with a biscuit instead. This meal is quick and easy to prepare, it may not be the most nutritious but is still delicious and filling.
Here’s a rough outline of the ingredients and steps involved. I’ve included some links to other recipes below as well. We’re both not the type of people to follow recipes step by step so it’s challenging having to consciously think about how much of each item we are adding so we can use it as a blog post.
So here it goes…
Vegan Pot Pie & Biscuits
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 can of corn
- 2 to 2 ½ tablespoons of vegan butter (we use Earth Balance)
- ½ cup of flour (plus extra as needed to make the roux)
- 1 to 1 ½ cups of vegetable broth
- 2 cups of peas of carrots (adjust amount to your liking)
- Salt and pepper to taste
- 2 cups of biscuit mix (we used Bisquick)
- 1 cup of vegan milk (we used unsweetened almond milk)
- Heat a large cooking pot on low to medium heat on the stove top.
- Add 2 to 2 ½ tablespoons of vegan butter and let it melt.
- Once butter is melted add chopped onion. Cook until translucent. Add minced garlic once onions are ready.
- Add ½ cup of flour to butter, onion and garlic mixture to make a roux. Your mixture should resemble a paste texture, so you can add additional flour as needed.
- Turn heat up to medium heat and add 1 to 1 ½ cups of vegetable broth. Stir frequently until thickened (this is easiest with a whisk).
- Once thickened add ½ cup of vegan milk.
- Add vegetables (corn, peas and carrots) and continue to stir.
- Turn stovetop down to low heat for 25-30 minutes, stirring every few minutes or as needed.
- While pot pie mixture is cooking preheat oven to 420°F.
- Mix 2 cups of the biscuit mix and ½ cup of vegan milk.
- Line a baking sheet with parchment paper. Warning: check your parchment paper before cooking to see what temperature it can be heated to. Unfortunately I’ve learned from this from a bad experience causing me to use an extinguisher.
- Scoop biscuit mixture onto baking sheet. Portion the biscuits as preferred; mixture should make 6-8 medium-large sized biscuits.
- Bake biscuits for 8-10 minutes.
- Serve pot pie filling warm in a bowl and top with a freshly baked biscuits.
Afterwards eating this we were brainstorming about other versions of pot pie we could make. We are planning to try a vegan version of Shepherd’s pie meets vegetable pot pie, using the pot pie filling and topping it with a layer or squash and/or mashed potatoes and serving with a side of biscuits.
Click on the links below for some other versions of vegan pot pie that also look delicious.
What are some of your favourite fall comfort foods?