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Vegan Cheddar Bay Biscuit Vegetable Pot Pie Recipe

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★★★★★

4.9 from 115 reviews

This Vegan Cheddar Bay Biscuit Vegetable Pot Pie features a hearty medley of sautéed vegetables in a creamy, seasoned sauce, topped with golden, fluffy vegan cheddar bay biscuits. Perfect as a comforting and wholesome meal, this dairy-free and plant-based pot pie combines savory flavors and satisfying textures for a cozy dinner.

Ingredients

Scale

Vegetable Filling

  • 1 Tablespoon Olive oil
  • 1/2 Cup Peas, frozen
  • 1 Cup Green Beans, frozen
  • 1 Cup Carrots, chopped
  • 1 Cup Corn
  • 1/2 Cup Sweet onion, diced
  • 1/3 Cup Vegan butter
  • 1/3 Cup All purpose flour
  • 1/2 teaspoon Celery salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Nutmeg
  • 1 1/2 Cups Vegetable broth
  • 3/4 Cup Non-dairy milk, unsweetened (oat milk recommended)

Topping

  • 1 batch Vegan cheddar bay biscuits (recipe linked separately)

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the pot pie later.
  2. Sauté Vegetables: In a large soup pot, heat the olive oil over medium-high heat. Add peas, green beans, carrots, corn, and diced onions. Sauté, reducing heat as necessary, until the carrots begin to soften, about 5 minutes.
  3. Melt Butter: Add the vegan butter to the pot with the vegetables and stir until fully melted and combined.
  4. Add Flour: Sprinkle in the all-purpose flour and stir continuously to combine it with the melted butter and vegetables, ensuring no dry flour remains.
  5. Season: Add celery salt, black pepper, and nutmeg to the mixture, stirring to evenly distribute the spices.
  6. Add Liquids: Pour in the vegetable broth and unsweetened non-dairy milk (oat milk preferred). Whisk everything together briskly to dissolve any lumps of flour and form a smooth sauce.
  7. Simmer and Thicken: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Allow the filling to thicken for 2-3 minutes while stirring occasionally.
  8. Adjust Seasoning: Taste the pot pie filling and adjust salt and pepper as needed to balance flavors.
  9. Prepare Baking Dish: Pour the thickened vegetable filling into an 8×8 or 9×9 inch baking dish, spreading it out evenly.
  10. Top with Biscuits: Prepare a batch of vegan cheddar bay biscuits according to the linked recipe. Scoop dollops approximately 2 tablespoons each evenly over the surface of the vegetable filling.
  11. Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the biscuits are golden brown and fully cooked through.

Notes

  • Using frozen vegetables makes this recipe convenient and easy to prepare year-round.
  • Ensure the flour is fully incorporated and cooked slightly to avoid a raw flour taste in the filling.
  • Non-dairy milk like oat milk adds creaminess without overpowering the flavor; unsweetened is best.
  • The vegan cheddar bay biscuits add a flavorful, cheesy topping while keeping the dish entirely plant-based.
  • For a gluten-free alternative, consider substituting the flour and biscuits with suitable gluten-free versions.
  • Feel free to customize the vegetable mix based on seasonality or personal preference.

Keywords: vegan pot pie, vegetable pot pie, cheddar bay biscuits, plant-based comfort food, dairy-free pot pie, vegan baking

Find it online: https://trendytasterecipes.com/vegan-cheddar-bay-biscuit-vegetable-pot-pie-recipe/