Nothing like some hot and hearty Vegan Pot Pie It’s that time of year when something hearty and heavy hits the spot and warms the cockles (wherever they are) of the soul. This rich dish is a meal in one pot and only requires a few ingredients and a relatively small amount of time. Now let’s get to some good ol’ vegan cooking.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Serves: 4-5
You Will Need:
- 5 Medium Potatoes (Quartered)
- 3 large Onions (Cut into large wedges)
- 1 Large Bag of frozen Diced Peas and Carrots
- 2 Cups Large TVP Chunks
- 6 Cups Vegetable broth (or 6 bullion cubes)
- 1/2 Cup Soy Sauce
- Salt and Pepper to Taste
- 1 Batter Batch of Your Favorite Vegan Biscuit Mix (Bisquick made with Soymilk works fine)
- When the potatoes and onions are cut and washed, put them in about a 1/3 full pot of water. Salt and bring to a boil. Cook for about 8 minutes. Add the vegetable broth (or cubes), soy sauce a little more water and the TVP chunks. If you don’t happen to be able to find large TVP chunks, you can also use cubed seitan. Continue to boil until the potatoes are cooked and the onion is translucent.
- Add the frozen peas and carrots. This will stop the soup from boiling. At this point, turn down the heat and let simmer. Get out a large glass baking pan and get the Biscuit batter ready.
- With a slatted spoon, get most of the vegetables in the glass baking dish and pour enough broth over it to just cover them. Leave the rest of the broth for when serving.
- Using your hands (I find they are the best tool in the kitchen), just drop the batter over the top, cover it the best you can. There can be gaps- but it will rise and cover it all up.
- Place in a preheated 350 degree oven and bake for about 20-25 minutes or until the top is golden brown. The topping, when cooked, will absorb most the liquid, so the broth that was set aside can be served with it. Perfect for cold and rainy days.
Add this one to you book of vegan recipes.
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