Whole Wheat Vegan Biscuit Vegetable Pot Pie Recipe

Written by Lindsay Nixon

A more accurate name would be "deconstructed pot pie" or "open face pot pie" or maybe even "biscuits with veggie gravy." Anyway, this dinner is easy and fast -- but also warm and comforting. I bet you even have all of the ingredients on hand! Plus, it's veggie pot pie! What else needs to be said ;) Yum Yum!



Before I developed the fat-free whole wheat biscuit recipe in my cookbook, I used to make low fat whole wheat biscuits by using Vegan Dad's recipe, substituting whole wheat pastry flour (or white whole wheat flour) and using Tofutti cream cheese for the shortening.

Veggie Biscuit Pot Pie Recipe

Servings: 2

Description:

A savory, quick and easy veggie pot pie! Use the fat-free whole wheat biscuit recipe from my cookbook or use any whole wheat biscuit recipe you like, substituting vegan cream cheese for the butter or shortening for a low fat biscuit. (Bisquick is also vegan and makes easy drop biscuits!)

Ingredients:

  • 1 cup vegetable broth
  • 1 cup non-dairy milk
  • 2 tbsp cornstarch
  • 2 tsp granulated poultry seasoning (not powdered)
  • 2½ cups mixed frozen vegetables
  • 2 tbsp nutritional yeast
  • 6 whole whole wheat biscuits
  • ½ tsp onion powder
  • ½ tsp garlic

Instructions:

Whisk cornstarch into broth until well combined. Combine with all remaining ingredients in a medium saucepan and bring to a boil over medium heat. Allow sauce to thicken as desired. Taste, adding more garlic or onion powder if desired. Also add salt and pepper to taste. Pour over biscuits and serve. (1/2 tsp dried parsley also makes this gravy very pretty!)

Posted on April 17, 2009

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