An amazing, filling vegan dinner recipe, this veggie pot pie is so good!
2 cloves garlic
2 cups Mushrooms
1 cup Peas
Vegan Butter 1/2 cup
Flour 1/4-1/2 cup
4 cups cold or room temp veggie stock (not hot!!!)
Peal and chop veggies.
Melt butter in big pot, then add potatoes and garlic until a bit softer
add the rest of veggies and soften up a little.
add in flour and stir, then stir in cold veggie stock
simmer and cover until veggies are cooked and sauce thickens
1 cup unsweetened plant milk
1 tbl lemon juice
2 cups flour
4 tbl cold vegan butter
1 tbl baking powder
1/2 tsp baking soda
1/2 tsp salt
Make vegan butter milk by adding lemon juice to milk. set aside.
Blend dry ingredients in a bowl, then mix in cold butter with hands or pastry cutter until it looks like sand. Work quickly so butter stays cold.
Slowly stir in butter milk, 1/4 cup at a time. Might not need all of it!
Pour veggie filling into cooking dish half way. Don’t over fill!
Drop biscuit mixture over the top until completely covered, then bake on 400 for half an hour or until golden on top.
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