veggie pot pies

Possibly the ultimate in comfort food. 

veggie pot pies

Veggie Pot Pies
 
Possibly the ultimate in comfort food.
Author:
Ingredients
  • 1 batch of vegan biscuits (here's my super-easy perfect biscuit recipe)
  • 1 to 2 teaspoons olive oil
  • 1 cup red or yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons of cornstarch (+ 2 tablespoons of water)
  • 1 cup red-skinned potato (skin left on), diced
  • 1 tablespoon cooking wine or white wine
  • 2 cups vegetable broth
  • ¼ cup almond milk
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon parsley
  • 2 bay leaves
  • 1 cup frozen mixed vegetables (carrots, peas, corn, green beans, whatever you like) or substitute 1 cup of fresh mixed vegetables (diced) of your choice
  • Sea salt and black pepper
  • 1 to 2 tablespoons non-dairy butter (I use Earth Balance)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Start by mixing up one batch of perfect biscuits. Cut the biscuits out and set them aside, leaving them unbaked.
  3. In a medium pan, heat 1 to 2 tablespoons of olive oil. Add onion and garlic and cook until soft and translucent, about 2 minutes. While the onions and garlic are cooking, in a small bowl, stir together the cornstarch and water until it's smooth and no lumps remain. Set aside.
  4. Add potatoes and wine to the onion pan, season with salt and pepper, and cook for 5 minutes, stirring frequently.
  5. Add the vegetable broth, almond milk, thyme, parsley, bay leaves, and cornstarch + water mixture to the pan. Bring to a boil, reduce heat, and cook for 3 to 4 minutes.
  6. After the sauce has thickened, add the frozen mixed vegetables (or fresh vegetables) to the pan. Season with additional salt and pepper to taste (I recommend starting with ¼ teaspoon of salt and a few shakes of pepper, tasting, and adding more as necessary; make sure to season well so that your sauce is not bland). Cook the entire mixture on a low heat for another 5 minutes or so. Remove from heat and discard the 2 bay leaves.
  7. Set 6 ramekins on top of an aluminum-foil-covered baking sheet (this will catch any overflow). Divide the mixture evenly between the 6 ramekins. (If you prefer, you can skip the individual ramekins and pour the mixture into an 8" x 8" baking dish.)
  8. Top with biscuits and brush each biscuit with melted vegan butter.
  9. Bake for 15 to 17 minutes (until biscuits are golden and you see the filling bubbling up). Let cool for a few minutes before serving.
Notes
Ramekins are small, and really only provide a few bites. I suggest doubling this recipe (and using a baking dish if you don't have 10-12 ramekins) if you're feeding more than two or three people or you want leftovers!