Oh my! You have to try this recipe. It is from the “Minimalist Baker” and it’s the best!
Dino’s a carnivore. Lydia’s a vegan. I hover somewhere in between. I hate making separate meals for everyone so I try and create something that meat can be added in later while cooking. It’s not hard to cook vegetarian, but vegan cooking gives me a little challenge. Minimalist Baker‘s site has saved me a few times. Everything is always good!
I have been making this for the last 4 years. It is my go to meal for Lydia for Thanksgiving and Christmas. It has that holiday kind of feel. Instead of her eating avocados, beans and rice …her usual staples, she has a little something special. I pair it with a baked acorn squash and broccoli casserole (using vegan butter and cheese ~Daiya sharp cheddar is the best), and she’s a happy camper.
Also, if you’re vegetarian, I have made this with a store-bought puffed pastry for Dino and me, and it is even quicker.
This is how I make it. I’ve linked her site if you want to see how she does it too!
Let me know if you try it!
Jenn xo
1-Hour Vegan Pot Pie
1 medium onion (chopped)
1/2 clove garlic (minced)
1 cup fresh green beans (halved) (or chopped broccoli, or spinach)
3/4 cup carrots (diced)
3/4 cup celery (diced)
1 cup potatoes (cubed, small)
2 cups vegetable broth (I use Trader Joes)
1/4 cup unsweetened plain almond milk
1/4 cup unbleached all-purpose flour
2 bay leaves
1 pinch each sea salt and black pepper
1 batch Best Damn Vegan Biscuits ~ these are really good! You can use your own recipe, or puffed pastry, pie crust etc…
Instructions
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Preheat oven to 425 degrees F (218 C).
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Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion, carrots, celery and garlic, and a pinch of salt and pepper– stir. Cook 4 minutes. Then add potatoes and green beans (or broccoli. For spinach, wait to add until after step 5 when you have whisked everything) and cook 3 more minutes until soft.
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Add the flour and stir with a whisk, then slowly whisk in the broth.
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Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
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While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
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Once the sauce is thickened, taste and adjust seasonings, adding more salt and pepper if needed.
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Discard the bay leaves and spoon into a lightly greased 8×8 baking dish. Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
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If making ahead of time, simply spoon the cooked veggie mixture into your dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.
Notes
*This recipe could easily be adapted to include chicken. Simply add in 1 chicken breast cubed while the sauce is thickening before you add the veggies. Just make sure it’s cooked all the way through before putting in the baking dish.
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