1-Hour Vegan Pot Pies


These pot pies come just in time for extra-chilly winter days. They’re warm, rich, comforting, entirely vegan and made completely from scratch. I’m so into these right now.The filling comes together in one pot in about 20 minutes. While it’s simmering away, thickening into liquid gold, make a batch of my Best Damn Vegan Biscuits! Alternatively, top them with pie crust or store bought biscuits. I just like making mine myself because there’s truly nothing better.



You’ll have leftover biscuits but that just means you can have biscuits with breakfast tomorrow. Total prep time on these guys is about 35 minutes and they bake up in about 15.

I’ve deemed them the “1-hour vegan pot pie” even though they probably require a little less. But with clean up time included that’s probably more accurate. Besides, you’ll be super impressed with yourself when they’re done in 45 minutes and you feel like a pot pie wizard. You’re welcome.

1-HOUR VEGAN POT PIES
Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!
Author: Minimalist Baker
PREP TIME
20 minutes
COOK TIME
40 minutes
TOTAL TIME
1 hour
Servings: 
5  (mini pies)
Category: Entree
Cuisine: Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 3-4 Days

Ingredients

3/4 cup chopped yellow onion (1/2 medium onion yields ~3/4 cup chopped)
1 large clove garlic (minced)
2 cups vegetable broth (or store-bought // vegan friendly, such as Orrington farms)
2 cups frozen mixed vegetables (corn, green beans, carrots // or sub fresh)
1/4 cup unsweetened plain almond milk
~1/4 cup unbleached all-purpose flour (or sub other thickener of choice)
2 bay leaves
1 pinch each sea salt and black pepper
1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)

Instructions

  • Preheat oven to 425 degrees F (218 C).
  • 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 and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
  • Add the flour and stir with a whisk, then slowly whisk in the broth.
  • 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 (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
  • Read full recipes here >> minimalistbaker.com/1-hour-vegan-pot-pies/

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel