Possibly the ultimate in comfort food.
Veggie Pot Pies
Possibly the ultimate in comfort food.
Author: APB: Eats
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
- Preheat oven to 425 degrees F.
- Start by mixing up one batch of perfect biscuits. Cut the biscuits out and set them aside, leaving them unbaked.
- 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.
- Add potatoes and wine to the onion pan, season with salt and pepper, and cook for 5 minutes, stirring frequently.
- 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.
- 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.
- 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.)
- Top with biscuits and brush each biscuit with melted vegan butter.
- 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!