1-Hour Vegan Pot Pies
Ingredients
The filling
-
¾
cup
chopped yellow onion
-
1
large clove
garlic (minced)
-
2
cups
vegetable broth
-
2
cups
frozen mixed vegetables
-
¼
cup
unsweetened plain almond milk
-
¼
cup
unbleached all-purpose flour
-
2
each
bay leaves
-
1
pinch
sea salt
-
1
pinch
black pepper
The topping
-
1
batch
Best Damn Vegan Biscuits
Instructions
- Preheat the oven to 425°F (218°C).
- Heat olive oil in a large saucepan over medium heat, then add onion, garlic, and a pinch of salt, cooking until soft.
- Stir in the flour and gradually whisk in the vegetable broth.
- Add almond milk and bay leaves, then simmer until thickened, adjusting thickness with more flour if necessary.
- While the sauce thickens, prepare the biscuits and set aside.
- Once thickened, add the frozen vegetables and cook for an additional 4-5 minutes.
- Discard the bay leaves and divide the mixture into greased ramekins or an 8x8 baking dish.
- Top with the biscuits, brush with melted vegan butter, and bake until the biscuits are golden brown and the filling is bubbly.
- Let cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
5 mini pies
Calories
307
Total fat
12g
Total carbohydrates
41g
Total protein
8.3g
Sodium
1244mg
Cholesterol
0mg
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