Vegan Pot PIE With Black Pepper Biscuits

By Vegan Richa · 75 min

Ingredients

Instructions

1. Heat a saucepan over medium heat. Add 2 tbsp broth (or 1 tsp oil), then the onion, garlic and a good pinch of salt. Cook 4 to 6 minutes until translucent. Add the mushrooms and cook 3 minutes.
2. Add the bay leaves, herbs and salt and stir. Add the flour and stir. Add 1/2 cup broth and stir until smooth, then add the rest of the broth. Bring to a boil.
3. Add the vegetables and cook 4 to 6 minutes more. If the filling is not thick enough, mix 1 tbsp flour with 2 tbsp broth, stir into the pan and bring back to a boil. Aim for a slightly thick filling, since it thickens as it cools.
4. Transfer the filling to a 9 by 9 inch (23 cm) baking dish and remove the bay leaves. Let it cool 10 minutes. Preheat the oven to 435°F (225°C).
5. For the biscuit topping, mix the flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl.
6. Add 1/2 cup chilled non-dairy milk and mix. Add 1 tbsp more milk at a time until you have a soft, sticky dough. Rest 5 minutes, then drop spoonfuls over the filling.
7. Bake at 435°F for 17 to 20 minutes, until the topping is golden. Rest 5 minutes before serving, garnished with fresh herbs and black pepper.

Summarized from Vegan Richa's video. Watch it for the details.

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