Vegan Pot Pie

VEGAN POT PIE

This is so fantastic.  You really do not miss the meat, it just tastes so much like a regular pot pie.  You can always add some seitan or fake chicken if you're so inclined, but I don't think it needs it, and the beans give you the protein you need.  I have also decided to go with frozen veggies because it makes this dish so easy, but if you've got the time, fresh ones are delicious, of course.  If you just put a few pieces of biscuit dough on top instead of the whole package, then it's also very diet-friendly.

Ingredients:

*Cooking spray

*1 potato, chopped (I like small potatoes in my pot pie, but that’s all up to you)

*½ white onion, chopped

*1 bag misc frozen vegetables (beans, carrots, corn, peas, okra, etc.), about 3 cups

*½ cup white beans, kidney beans, or lima beans

*2 Chick’n bouillon cubes

*To taste: celery salt, onion powder, parsley, Italian seasoning, garlic powder (about 1 tsp each)

*¼ cup alternative milk

*Flour

*1 package frozen vegan biscuits

Directions:

1. Preheat oven to 400 degrees.  Spray casserole dish with cooking spray.

2. Put potato in a pot with 3-4 cups water and chick’n bouillon cubes.  Cook until about half cooked.  Add onions and any other fresh vegetables you have.  Cook until about ¾ cooked, about 5 minutes.

3. Remove vegetables from pan with slotted spoon.  Add seasonings and milk to pan and simmer for a few minutes.  Add flour to mixture until slightly thick (kind of a creamy soup consistency).

4.      Pour vegetables into casserole dish and pour broth mixture over them.  Top with biscuit dough and cook 15-20 minutes until bubbly and biscuits are cooked.