Vegan Vegetable Pot Pie
Prep Time: 00:30
Cook Time: 00:15
1 cup vegetable broth
1 Clove garlic, minced
2 Large carrots, chopped
1 Small onion, diced
1 Stalk celery, chopped
3/4 cup chickpeas
1/2 cup green peas
2 tsp flour
1/2 cup sunflower seeds
3/4 cup almond milk
1 tsp salt
1/2 tsp black pepper
1 1/4 cup unbleached all - purpose flour
1/2 tsp salt
1/2 tbsp baking powder
1/2 tsp baking soda
2 tbsp coconut oil
3/4 cup cold almond milk
1Preheat oven to 425F
2In a large frying pan, sauté minced garlic, onion, carrots, and celery in vegetable broth over medium heat. Once the vegetables begin to soften, turn down the heat and add chickpeas, green peas, and flour. Stir to combine.
3Meanwhile, prepare the sunflower seed cream by combining sunflower seeds, milk, salt and pepper in a food processor. Process on high until creamy. Pour into the vegetable mixture and stir to combine. Remove from heat.
4Prepare the biscuit topping by combining the dry ingredients together in a small bowl. Using a fork, cut the coconut oil into the flour mixture until slightly crumbly. Stir in the milk until a wet dough forms.
5Divide the vegetable mixture into two portions and place in individual baking dishes or one medium baking dish. Top with the biscuit mixture and lightly spread to cover.
6Bake for 13-15 minutes or until the biscuit has browned.
7Remove from oven and let cool slightly before serving.
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