1 Hour Vegan Pot Pies | Minimalist Baker Recipes

1 Hour Vegan Pot Pies | Minimalist Baker Recipes

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That’s all you need to know.OK, maybe that’s not ALL you need to know. I can’t talk that little – you know that much by now.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. No, it’s not.)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.One bite in and I knew these were spot on. Cook until soft – about 7 minutes.Add the flour and stir with a whisk, then slowly whisk in the broth.Add almond milk, 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.While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish.

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