Vegetable Pot Pie with Complete Wheat Biscuit Topping

Oh, the savory flavors of greens cooking in combination to create a piping sizzling one-dish meal, contemporary out of the oven! That’s precisely what occurs on this tremendous easy, 100% plant-based model of a vintage vegetable pot pie, which mixes tofu, carrots, celery, potatoes, and peas in a creamy sauce crowned with home-made entire wheat biscuits. It’s going to glance difficult, however I promise you’ll get this meal-in-one at the desk in simply over an hour, all cooked and served in a single dish. So, you gained’t also have to scrub any further pots—as you’ll bake it and serve it within the cast-iron skillet wherein you cook dinner it. It’s a favourite in my domestic, and I’m positive it’ll be in yours too.

Step-by-Step Information:

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Vegetable Pot Pie with Complete Wheat Biscuit Topping

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• 
  Writer: The Plant-Powered Dietitian
• 
  General Time: 1 hour 10 mins
• 
  Yield: 8 servings 1x
• 
  Vitamin: Vegan

Description

The savory flavors of greens and tofu in a creamy sauce, crowned with flaky entire wheat biscuits, is all of the motivation you want to get a wholesome one-dish meal at the desk in about an hour.

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Vegetable Filling:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 1 potato, peeled, diced
• 2 cloves garlic, finely diced
• 1 15-oz bundle further company tofu, tired
• 1 ½ cups frozen peas
• 3 tablespoons contemporary parsley, chopped
• 3 tablespoons all objective flour
• 2 teaspoons marjoram
• ½ teaspoon flooring mustard
• ½ teaspoon celery salt
• ½ teaspoon black pepper
• Sea salt (to style, non-compulsory)
• 1 ½ cups vegetable broth
• 1 ½ cups plant-based milk, simple, unsweetened (i.e., soy or almond)

Complete Wheat Biscuits:

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Directions

1. Warmth olive oil in a big (about 12-inches) cast-iron skillet or sauté pan, and sauté onions, carrots, celery, potatoes, and garlic for 8 mins.
2. Upload tofu, peas, and parsley, and sauté for an extra 2 mins.
3. Upload flour, marjoram, mustard, celery salt, black pepper, and sea salt (non-compulsory) and stir to coat greens.
4. Upload broth and plant-based milk.
5. Stir neatly, duvet, and proceed to cook dinner over medium warmth till it’s bubbly and thick—about 5 mins.
6. Take away from warmth.
7. Preheat oven to 350 F.
8. To Make Complete Wheat Biscuits: Position flours and baking powder in a medium blending bowl. Upload baking powder and stir neatly. Lower in margarine with a fork till crumbly. Upload plant-based milk and stir to mix neatly, with out over-stirring. Position biscuit dough on a floured floor and roll out to about 1 inch thick. Lower out with 2-inch biscuit cutter or a 2-inch glass to make 8 biscuits.
9. Position biscuits flippantly at the floor of the vegetable pot pie in skillet or sauté pan.
10. Position within the heart of the oven and bake till biscuits are golden brown and company, about 20-25 mins. Serve within the cast-iron skillet.
11. Makes 8 servings.

Notes

If you wish to make this recipe into person pot pies, divide filling into 4-8 (relying on their length) person, oven-proof baking dishes (i.e., ramekins, soup bowls, small skillets) and peak with biscuit dough. Bake till golden brown.

• Prep Time: half-hour
• Prepare dinner Time: 40 mins
• Class: Dinner
• Delicacies: American

Vitamin

• Serving Dimension: 1 serving
• Energy: 364
• Sugar: 4 g
• Sodium: 333 mg
• Fats: 13 g
• Saturated Fats: 3 g
• Carbohydrates: 49 g
• Fiber: 6 g
• Protein: 15 g

Key phrases: vegan convenience meals, vegan pot pie, pot pie recipe

For different convenience meals recipes, take a look at:

Herbed Lentil Patties with Mushroom Sauce
Vegan Tamale Pie
Veggie Shepherd’s Pie

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