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Vegan Pot Pie

URL: https://thehealthyfoodie.com/vegan-pot-pie/

Ingredients

The Vegetable Sauce

  • 1 cup large TVP flakes
  • 2 cups vegetable broth
  • 2 tbsp avocado oil
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 6-7 cremini mushrooms quartered
  • 2 medium carrots, sliced
  • 5-6 baby potatoes, cut into bite size pieces
  • ¼ tsp salt
  • ¼ tsp black pepper, to taste
  • 1 tsp herbes de Provence
  • ½ cup water
  • 1 cup cashew milk
  • 2 tbsp corn starch
  • ½ cup frozen cut green beans

The Biscuits

  • 1 cup cold cashew milk
  • 1 tbsp apple cider vinegar
  • 1¼ cups whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 1½ tbsp baking powder
  • ¾ tsp sea salt
  • ½ tsp baking soda
  • 2 tbsp deodorized coconut oil, frozen and chopped
  • 2 tbsp vegan butter, frozen and chopped

Instructions

  1. Bring vegetable broth to a boil, add TVP flakes, cover, and let sit for 10-15 minutes.
  2. Heat avocado oil in a skillet, add onion, garlic, and celery, and cook for about 2 minutes.
  3. Add mushrooms and cook until they release moisture.
  4. Add carrots and potatoes, stir to coat, then add soaked TVP, broth, salt, pepper, herbes de Provence, and water.
  5. Bring to a low simmer, cover, and cook for 15-20 minutes until potatoes are fork tender.
  6. Mix corn starch with cashew milk and add to the skillet, stirring until thickened.
  7. Stir in frozen green beans and transfer mixture to an 8" x 8" baking dish.
  8. Preheat oven to 450°F.
  9. Prepare fats by placing coconut oil and vegan butter on parchment and freezing for 10 minutes.
  10. Combine apple cider vinegar and cashew milk to make vegan buttermilk.
  11. In a bowl, mix flours, baking powder, baking soda, and salt.
  12. Chop frozen fats and mix into the flour mixture until it resembles coarse sand.
  13. Make a well in the flour mixture, pour in the buttermilk, and stir until just combined.
  14. Turn dough onto a floured surface, pat into a 1" thick round, and cut out 9 biscuits.
  15. Arrange biscuits over the vegetable mixture, brush with olive oil, and bake for 15-20 minutes until golden brown.
  16. Garnish with chopped parsley and serve immediately.

Nutrition Facts (estimated)

Servings
4
Calories
448
Total fat
18g
Total carbohydrates
66g
Total protein
9g
Sodium
1213mg
Cholesterol
0mg

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