Root Vegetable Pot Pie with Biscuit Topping {Vegan}
A flavorful vegan pot pie filled with root vegetables and topped with a vegan cheddar biscuit crust.
Course Main Course
Servings 6
Ingredients
Non-Stick Cooking Spray
FOR THE FILLING:
3CVegetable Stock
1Large Parsnipchopped
4Large Carrotschopped
2Medium Potatoeschopped
2Large Stalks of Celerychopped
2CMushrooms
1/2CFrozen Peas
1COnion, largechopped
1/8CVegan Margarinesuch as Earth Balance
1/4CAll-Purpose Flour
1/8CAlmond Milk
2Tbl Fresh Italian Parsleychopped
FOR THE BISCUIT TOPPING:
1-1/8CBisquick Baking MixIt's Vegan! (link in post)
1/3CAlmond Milk
1/2CVegan Cheddar CheeseShredded
Instructions
In a large dutch oven, heat 3 cups of vegetable broth to boiling. Chop all of the vegetables the same size, about 1/2".
Add the parsnips, carrots, celery and potatoes. Return to boiling and then reduce heat to simmer for about 10-12 minutes or until vegetables are tender.
Then add in the mushrooms and peas. Cook for 2-3 minutes.
Drain and reserve vegetables and broth separately.
In the same dutch oven, heat the butter over medium heat and add the onions. Cook until tender and golden brown. Add the flour and cook for 2 minutes.
Gradually whisk in 2 1/4 C of the reserved vegetable stock and the almond milk, whisking frequently. Cook for about 10 minutes or until reduced by about 1 Cup.
Add the reserved vegetables and parsley. Cover and keep warm.
In the meantime, preheat the oven to 400 degrees.
Mix together the Bisquick, milk and shredded cheese.
In a baking dish prepared with non-stick cooking spray, add the hot vegetable mixture and drop the biscuits in 1" mounds on top.
Bake, uncovered, for 25-30 minutes or until filling is bubbling, biscuits are completely cooked through and browned on top.