Meatless Monday: Vegetable Pot Pie

Happy Meatless Monday! Over the weekend I tried an alternative to Chicken Pot Pie, but without any meat or dairy products to fit into my vegan/plant-based diet. And the Vegetable Pot Pie turned out AHHH-MAZING!! Omg y’all it was so good, even the meat-eating boyfriend ate it all, including all of the leftovers, leaving me none… #NotBitter

However, it didn’t end up being fully vegan because the organic biscuits I bought – because I read the ingredients online and it didn’t include any meat or dairy products – ended up saying “may contain milk products” on the physical label… I was pissed. But oh well, I’m relying heavily on the may contain milk products. Haha! But you can easily turn this recipe into fully vegan/dairy free if you just make your own vegan biscuits or buy actual vegan biscuits! No problem

I use the term “plant-based” when referring to my diet because I’m not super strict about being completely vegan 100% of the time. My boyfriend and I are currently switching to a vegan diet, but we’re definitely not going to throw out all of the perfectly good cheese and milk and meat we have in the fridge. We’re just not going to buy any more of it once it’s gone! So that’s why I say “plant-based diet” a lot.

Ingredients

Here’s what you need to make Vegetable Pot Pie:

  • ½ yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 2 cups vegetable broth
  • Bag of frozen mixed veggies
  • ½ – full bag of frozen diced potatoes
  • ¼ cup unsweetened original almond milk
  • ¼ cup all-purpose flour
  • 2 bay leaves
  • Salt & pepper
  • 6-8 vegan or vegetarian biscuits (try to avoid “butter flavor” or “buttermilk” biscuits)

Here’s how you’ll make Vegetable Pot Pie:

1. Preheat the oven to 425 degrees.

2. Add 2 tbsp olive oil to a large saucepan over medium-high heat. Cook onion, garlic and pinch of salt for 7 minutes until soft.

3. Whisk in the flour. Then slowly whisk in the broth. Then add the almond milk and bay leaves.

4. Simmer until the mixture has thickened (about 8-10 minutes). If you want it thicker, add more flour. If you want it thinner, add more broth!

5. While sauce is thickening, open the can of biscuits, separate, and set aside (not cooked). Or if you are using your own biscuits (get it gurl), go ahead and prepare them now! Just don’t bake them yet!

6. Once the sauce is at desired thickness, add the frozen vegetables and potatoes and cook for another 5 minutes.

+ Veggies

7. Discard the bay leaves and grease a small/deep baking dish (8×8) or 6-8 ramekins if you wanna be fancy! Add the mixture to the baking dish or divide into each ramekin. Place the uncooked biscuits on top, as many as you can fit, don’t be afraid to crowd them!! Or place one biscuit on top of each ramekin. Note: if you are using ramekins, make sure you place them all on a baking sheet to catch overflow!

8. Brush the tops of the biscuits with vegan butter or olive oil and place in the oven. Bake for 15 minutes or until bubbly and biscuits are golden brown on top! Let cool for 5 minutes before serving.

You could also make this into a vegetarian dish and use regular milk and regular butter if you want! And you can keep the leftovers in the fridge for up to a week, if they’ll even make it that long. My boyfriend polished them off by the next day! Haha

This recipe only took me about 50 minutes and it was a great way to start off the week nice and healthy and with happy tummies! Enjoy!!

Vegetable Pot Pie

237 calories per serving
6.4g fat
39.2g carbs
4.8g protein
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: vegan, vegetarian
Servings: 6 people
Calories: 237kcal

Ingredients

  • 3/4 cup yellow onion chopped, 1/2 an onion is about 3/4 cup
  • 3-4 cloves garlic minced
  • 2 cups vegetable broth
  • 1 bag frozen mixed vegetables
  • 1/2 – 1 bag frozen diced potatoes
  • 1/4 cup unsweetened original almond milk
  • 1/4 cup all-purpose flour
  • 2 bay leaves
  • 1 pinch salt and pepper more to taste
  • 1 can organic, vegan biscuits yields 6-8

Instructions

  • Preheat the oven to 425 degrees.
  • Add 2 tbsp olive oil to a large saucepan over medium-high heat. Cook onion, garlic and pinch of salt for 7 minutes until soft.
  • Whisk in the flour. Then slowly whisk in the broth. Then add the almond milk and bay leaves.
  • Simmer until the mixture has thickened (about 8-10 minutes). If you want it thicker, add more flour. If you want it thinner, add more broth!
  • While sauce is thickening, open the can of biscuits, separate, and set aside (not cooked). Or if you are using your own biscuits (get it gurl), go ahead and prepare them now! Just don’t bake them yet! 
  • Once the sauce is at desired thickness, add the frozen vegetables and potatoes and cook for another 5 minutes.
  • Discard the bay leaves and grease a small/deep baking dish (8×8) or 6-8 ramekins if you wanna be fancy! Add the mixture to the baking dish or divide into each ramekin. Place the uncooked biscuits on top, as many as you can fit, don’t be afraid to crowd them!! Or place one biscuit on top of each ramekin. Note: if you are using ramekins, make sure you place them all on a baking sheet to catch overflow! 
  • Brush the tops of the biscuits with vegan butter or olive oil and place in the oven. Bake for 15 minutes or until bubbly and biscuits are golden brown on top! Let cool for 5 minutes before serving.

Notes

can use milk or butter to make vegetarian pot pie

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