Creamy Vegetable Pot Pie
- 1 yellow onion, finely chopped
- 8 oz button mushrooms, sliced
- 3 large celery stalks, sliced
- 3 medium red or yellow potatoes, cut into 1”chunks
- ½ c. frozen cut green beans
- 1 package lite silken tofu
- 1 T sesame tahini (optional)
- ⅓ c. unbleached flour
- ¼ c. nutritional yeast
- 2 T vegan chicken-style broth powder
- 1 t. salt
- 1 t. paprika
- 1 t. garlic granules
- 2 t. onion powder
- 2 t. poultry seasoning
- 1 c. frozen peas
Preheat oven to 375°F.
Place a little water in a large skillet or chef’s pan and sauté onion over medium heat until translucent. Add mushrooms, celery, potatoes, and green beans, and cook, stirring, for 10 minutes until vegetables soften, adding more water as necessary to prevent sticking.
Meanwhile, in a blender, process the tofu, tahini (if using), flour, nutritional yeast, broth powder, salt, paprika, garlic granules, onion powder, and poultry seasoning until smooth. Add mixture to the vegetables, along with peas. Heat through.
Pour into 8” by 8” square baking pan, or 2-quart casserole dish. Top with biscuit dough (recipe follows) and bake, uncovered, for 15 minutes until biscuit topping is lightly browned.
Biscuit topping *
- 1 c. unbleached flour
- 1 c. whole wheat bread flour
- ½ t. baking soda
- ½ t. baking powder
- ½ t. salt
- ½ c. soymilk + ½ c. water + 1 T lemon juice
Mix flours, baking soda, baking powder and salt together in a bowl. Combine liquid ingredients, then mix with dry ingredients. Do not overmix. Drop by spoonfuls onto casserole before baking.
* biscuit recipe adapted from The (Almost) No-Fat Cookbook by Bryanna Clark Grogan
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