1-HOUR VEGAN POT PIES #vegetarian #potpie

1-HOUR VEGAN POT PIES #vegetarian #potpie

These pot pies come without a moment to spare for additional nippy winter days. They're warm, rich, encouraging, totally veggie lover and made totally without any preparation. I'm so into these at this moment.

The filling meets up in one pot in around 20 minutes. While it's stewing ceaselessly, thickening into fluid gold, make a group of my Best Damn Vegan Biscuits! Then again, top them with pie outside layer or locally acquired rolls. I simply like making mine myself on the grounds that there's really nothing better. You'll have extra rolls yet that just methods you can have scones with breakfast tomorrow. Is that so awful? (answer: no. No, it's definitely not.)

All out planning time on these folks is around 35 minutes and they prepare up in around 15. I've regarded them the "1-hour veggie lover pot pie" despite the fact that they likely require somewhat less. Be that as it may, with tidy up time incorporated that is presumably increasingly precise. In addition, you'll be overly inspired with yourself when they're set in 45 minutes and you feel like a pot pie wizard. The pleasure is all mine.


1-HOUR VEGAN POT PIES #vegetarian #potpie


  • 3/4 cup chopped yellow onion (1/2 medium onion yields ~3/4 cup chopped)
  • 1 large clove garlic (minced)
  • 2 cups vegetable broth (or store-bought // vegan friendly, such as Orrington farms)
  • 2 cups frozen mixed vegetables (corn, green beans, carrots // or sub fresh)
  • 1/4 cup unsweetened plain almond milk
  • ~1/4 cup unbleached all-purpose flour (or sub other thickener of choice)
  • 2 bay leaves
  • 1 pinch each sea salt and black pepper
  • 1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)


  1. Preheat oven to 425 degrees F (218 C).
  2. Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
  3. Add the flour and stir with a whisk, then slowly whisk in the broth.
  4. Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
  5. While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
  6. Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
  7. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
  8. If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.

For more detail : bit.ly/2wOGGQ3

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