Whole Wheat Vegan Biscuit Vegetable Pot Pie Recipe

Posted by:Lindsay S. Nixon Category: Recipe

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.

Lindsay S. Nixon

Hi I'm Lindsay also known as the Happy Herbivore.
I've dedicated myself helping folks lose weight on a vegan diet. I been blogging since 2006, written 6 books, and started a business called Meal Mentor.

Recipe:Veggie Biscuit Pot Pie

Description

A savory, quick and easy veggie pot pie! Use the fat-free whole wheat biscuit recipe (p. 38) in The Happy Herbivore Cookbook or try these 3-ingredient biscuits. (Bisquick is also vegan and makes easy drop biscuits!)

Ingredients

1 cup vegetable broth
1 cup nondairy 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 powder

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!)

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