2.5 cups whole wheat pastry flour
1 cup unsweetened plain almond milk
½ cup Cheese-less Cheese Sauce (cold)
1 Tbsp baking powder
2 tsp apple cider vinegar
¾ tsp salt
½ tsp baking soda
Cheese-less cheese sauce:
2 large gold potatoes, peeled and diced
1 large carrot, peeled and diced
1 red bell pepper, roasted
½ large yellow onion, diced
4 cloves garlic, peeled and minced
1 cup nutritional yeast
2 tsp sea salt
½ tsp Dijon mustard
½ tsp black pepper
¼ tsp cayenne pepper (optional)
Juice of 1 lemon
All-purpose flour (to thicken sauce as needed)
Pot Pie Filling:
3/4 cup chopped yellow onion (~ 1/2 medium onion)
1 large clove garlic, minced
2 cups veggie broth + 2 tbsp for sautéing.
2 cups frozen mixed vegetables (corn, green beans, carrots | or sub fresh)
1/4 cup unsweetened plain almond milk
1/4 cup unbleached all-purpose flour (or sub other thickener of choice)
2 bay leaves
Preheat oven to 450 degrees. Add vinegar to almond milk (for biscuits) to make “vegan buttermilk” and set aside.
In a large bowl mix flour, baking powder, salt, and baking soda. Add cheese sauce to dry ingredients and stir with a fork until it resembles large crumbs. Slowly pour in the buttermilk mixture and stir with a wooden spoon until just combined*.
Spoon out dough onto a floured work surface and very gently turn the dough over on itself 5-6 times – hardly kneading. Press the dough into a 1 inch thick disk, handling as little as possible**.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cup or cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a parchment lined baking sheet in two rows, making sure they just touch (this will help them rise uniformly). Gently reform the dough and cut out more biscuits until it is gone – you should have 10-12. Gently press a small divot in the center using two fingers (this will also help them rise evenly, so the middle won’t form a dome). Set the biscuits aside while you start the gravy.
Heat a large pot over medium heat, add vegetable broth, garlic, and onion. Cook for 3-5 minutes, stirring frequently, until onions and garlic begin to soften and become fragrant. Turn down heat if garlic begins to brown too quickly.
Add potatoes and carrots to the pot, cook for 3-4 minutes to brown slightly then cover with water.
Increase heat to medium-high and cover. Bring to a low boil, reduce heat, and simmer for 15-20 minutes or until potatoes and carrots are can easily be pierced with a fork.
Once potatoes and carrots are soft, remove from heat and drain reserving about 3 cups of cooking water.
Transfer vegetables to a blender/food processor (or return to the pot if using an immersion blender). Add 1 cup cooking water and the roasted red pepper and blend until smooth.
Add nutritional yeast, sea salt, Dijon mustard, black pepper, and cayenne pepper and blend until well combined.
Transfer the sauce back to the pot and stir in lemon juice.
If sauce is too thick, stir in additional cooking water ¼ cup at a time. If sauce is too thin, add flour 1 Tbsp. at a time and simmer over medium-low heat for 5-10 minutes.
Once the sauce has reached your desired consistency, taste and adjust seasonings as necessary. Add more nutritional yeast for extra cheesiness, more salt/pepper for savoriness, and/or more lemon juice for additional tartness.
Pot Pie Mixture:
Add 2 Tbsp vegetable broth to a large saucepan over medium heat. Then add onion and garlic and a pinch of salt, stir. Cook until soft, about 7 minutes.
Add the flour and stir with a whisk, then slowly whisk in the rest of the broth.
Add almond milk and 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.
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. Top with vegan biscuits. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
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