Vegetable Pot Pie With Vegan Biscuits Recipe

Prep: 30 mins – Cook: 50 mins – Total: 80 mins

Ingredients

  • FOR THE VEGETABLE STEW:
  • 3/4 350g package extra-firm tofu, pressed and cubed 2 1/2 cups vegetable broth
  • 2 tbsp soy sauce
  • 2 tbsp vegan butter or olive oil, divided
  • 1 strip of tempeh bacon, crumbled
  • 1/2 227g package (approx. 6) cremini mushrooms, quartered
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 2 small carrots, chopped
  • 2 cloves garlic, minced
  • 1/4 cup unbleached all-purpose flour
  • 1 tbsp lemon juice
  • 250g of The Little Potato Company’s Baby Boomers (approx. 12 Creamer potatoes), cut into small pieces (smaller than quarters)
  • pinch salt, to taste
  • black pepper, to taste
  • 1 bay leaf
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried savory
  • 1/3 cup frozen peas
  • 2/3 cup coconut cream
  • 2 tbsp fresh parsley, chopped
  • FOR THE VEGAN BISCUITS
  • 1 3/4 cups unbleached all-purpose flour 1 1/2 tbsp granulated sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup chilled vegan butter + 1-2 tbsp melted vegan butter, for topping 3/4 cup + 1 tbsp unsweetened soymilk

Directions

  • FOR THE VEGETABLE STEW
  • Marinate cubed tofu in 2 1/2 cups of vegetable broth and 2 tbsp soy sauce for at least 1 hour. Reserve leftover marinade.
  • In a large skillet, heat 1 tbsp vegan butter over medium heat. Add crumbled tempeh bacon and cook, stirring often, until crisp and fragrant. Set tempeh bacon aside and leave any residual butter in the pan.
  • Add an additional 1/2 tbsp of vegan butter to pan and sauté mushrooms until golden-brown and tender. Set mushrooms aside and leave any residual butter/mushroom broth in the pan.
  • Increase heat to medium-high, and add an additional 1/2 tbsp butter to the same pan. Add cubed tofu and cook, stirring often, until cubes are golden-brown and crisp on nearly every side. Set tofu aside.
  • Add 1/2 tbsp butter to the pan and cook onions, celery, and carrots until onion is tender and translucent. Add minced garlic and cook for 1 minute.
  • Add 1/4 cup all-purpose flour and cook, stirring often, for 2 minutes.
  • Whisk in remaining vegetable broth + soy sauce from the tofu and lemon juice, stirring until gravy is smooth.
  • Add potatoes, reserved tofu, dried marjoram, dried savory, bay leaf, salt, and pepper. Bring the stew to a boil before turning down to a low simmer. Stir occasionally and cook for 20 minutes (or until potatoes are fork tender.)
  • Discard bay leaf and stir in bacon, mushrooms, peas, coconut cream, and parsley. Bring to a simmer. Taste and adjust seasoning if necessary. Transfer to an 8″x8″ baking dish.
  • FOR THE VEGAN BISCUITS
  • Preheat oven to 400F.
  • Combine all dry ingredients.
  • Add the chilled vegan butter to the dry ingredients. Use your hands to cut the vegan butter into the ingredient mixture. Continue working the vegan butter into the dry ingredients until the mixture resembles fine crumbs.
  • Add the soymilk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling out to 1″ thick. Cut out 9 2″ diameter rounds.
  • Top stew with biscuits (3×3). Brush with melted butter and top with a sprinkle of herbs, etc.
  • To limit any possible mess, place baking dish on a baking or cookie sheet (in case the stew boils over in the oven.) Bake for 20-25 minutes. Biscuits should be golden brown on top and cooked all the way through.

This delicious recipe and photos were created by ILoveVegan.com, we simply shared it! Please check them out for more great ideas!

Chicken Pot Pie Recipe

Prep: 15 mins – Cook: 30 mins – Total: 45 mins

Ingredients

  • 1 ⅔ cup frozen mixed vegetables, thawed under cool water
  • 1 cup cooked chicken, diced or shredded
  • 1 can cream of chicken soup
  • Seasoning to taste (I use rosemary garlic, poultry seasoning, and pepper!)

For the Topping 

  • 1 cup baking mix
  • ½ cup milk
  • 1 egg

Directions

  1. Preheat the oven to 400°F.
  2. Grease a 9-inch pie plate or baking dish.
  3. In a medium bowl, mix veggies, chicken, and soup.
  4. Add seasonings to taste.
  5. Pour veggie mixture into greased dish.
  6. Stir remaining ingredients together until well blended to make the topping. (Add more milk as needed until it’s a spreadable, but not runny, consistency!)
  7. Spread topping on top of the veggie mixture.
  8. Bake for 30 minutes or until golden brown.

This delicious recipe and photos were created by FunCheapOrFree.com, we simply shared it! Check them out for more great ideas!