Vegan Fall Pot Pies
Ingredients
The filling
-
2
Tbsp
olive oil
-
¾
cup
chopped onion
-
2
cloves
garlic
-
to taste
sea salt and black pepper
-
¼
cup
unbleached all-purpose flour
-
2¼
cups
veggie broth
-
¼
cup
unsweetened plain almond milk
-
2
cups
diced fall vegetables
-
2
whole
bay leaves
The topping
-
1
batch
Pumpkin Sage Biscuits
Instructions
- Preheat the oven to 425°F (218°C).
- In a large saucepan, heat olive oil over medium heat, then add onion, garlic, and a pinch of salt; cook until soft.
- Stir in the flour and gradually whisk in the broth.
- Add almond milk, diced vegetables, and bay leaves; simmer until thickened.
- If the mixture is too thin, adjust with more flour as needed.
- Once thickened, add kale and cook for an additional 3 minutes.
- Remove bay leaves and divide the mixture into greased ramekins or a baking dish.
- Top with unbaked biscuits, brush with melted vegan butter, and bake until biscuits are golden and filling is bubbly.
- Let cool slightly before serving.
Nutrition Facts (estimated)
Servings
6
Calories
327
Total fat
13g
Total carbohydrates
45g
Total protein
6g
Sodium
514mg
Cholesterol
0mg
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