Vegetable Pot Pie with Whole Wheat Biscuit Topping
Ingredients
Vegetable Filling
-
1
tablespoon
olive oil
-
1
medium
onion, diced
-
3
medium
carrots, sliced
-
3
stalks
celery, sliced
-
1
medium
potato, peeled, diced
-
2
cloves
garlic, finely diced
-
1
15-oz package
extra firm tofu, drained
-
1 ½
cups
frozen peas
-
3
tablespoons
fresh parsley, chopped
-
3
tablespoons
all purpose flour
-
2
teaspoons
marjoram
-
½
teaspoon
ground mustard
-
½
teaspoon
celery salt
-
½
teaspoon
black pepper
-
to taste
optional
sea salt
-
1 ½
cups
vegetable broth
-
1 ½
cups
plant-based milk, plain, unsweetened
Whole Wheat Biscuits
-
1
cup
white whole wheat flour
-
1
cup
all purpose flour
-
1
tablespoon
baking powder
-
½
cup
soft vegan margarine
-
¾
cup
plant-based milk
Instructions
- Heat olive oil in a large cast iron skillet and sauté onions, carrots, celery, potatoes, and garlic for 8 minutes.
- Add tofu, peas, and parsley, and sauté for an additional 2 minutes.
- Stir in flour, marjoram, mustard, celery salt, black pepper, and optional sea salt to coat the vegetables.
- Add broth and plant-based milk, stir well, cover, and cook over medium heat until bubbly and thick, about 5 minutes.
- Remove from heat and preheat the oven to 350°F.
- For the biscuits, mix flours and baking powder in a bowl, cut in margarine until crumbly, then add plant-based milk and stir gently.
- Roll out biscuit dough to about 1 inch thick and cut out 8 biscuits.
- Place biscuits on top of the vegetable filling in the skillet and bake until golden brown, about 20-25 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
364
Total fat
13g
Total carbohydrates
49g
Total protein
15g
Sodium
333mg
Cholesterol
0mg
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