Adapted from Vegan Richa by Astara Edmonds
Excellent comfort food and so simple.
4 servings, 50 -60 minutes
Heat oven to 400º
Pot Pie Ingredients:
1 tsp. olive oil
1 cup onion, chopped
3 cloves garlic, finely chopped
2-3 crimini mushrooms, diced
1/4 cup all purpose flour (use 2 Tbsp. Rice flour + tapioca starch or flour for gluten free)
2 bay leaves
1 tsp. dry rosemary or 2 tsp. fresh rosemary, minced
¼ tsp. pepper
1/2 tsp sea salt
2 cups veggie broth
3 cups veggies, any combination of green beans, carrots, peas, corn, zucchini, potatoes, diced
Biscuit Topping Ingredients:
3/4 cup all purpose flour or mix of wheat flour (or gluten free flour mix)
1/4 cup almond flour or ground cashews
1 1/4 tsp. baking powder
1/2 tsp. sea salt
2 tsp. nutritional yeast
2 tsp. dries herbs such as oregano, rosemary, basil or an Italian Herb blend.
1/4 tsp. black pepper
1/2- 3/4 cup chilled almond or coconut milk
1 Tbsp. Parmesan
1 egg (omit for vegan)
Pot Pie Filling Instructions:
In a medium saucepan, heat olive oil over medium heat. Add onion, garlic and a pinch of salt.
Saute until onions are translucent, 4-6 minutes. Add mushrooms and cook 3 minutes.
Add bay leaves, herbs and salt. Add the flour and mix in. Add 1/2 cup broth and mix until smooth then add remaining broth, stirring to combine. Add veggies, simmer 10 minutes.
Transfer the mixture to a 9x9 baking dish. Remove bay leaves.
Biscuit Topping Instructions:
In a small bowl, add flour, almond flour, baking powder, salt, nutritional yeast, herbs, black pepper, Parmesan and mix well.
Add chilled non dairy milk and mix. Add 1 Tbsp. Milk at a time to make a soft sticky dough. Let it sit for 5 minutes then add spoonfuls to the top of the pot pie filling.
Bake at 400º for 17-20 minutes or until topping is golden brown. Garnish with fresh herbs and a sprinkle of black pepper.
Tips: Make this gluten free: Mix 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup tapioca starch to substitute for all purpose flour.