Vegetable Pot Pie with Chive Biscuits
This comforting pot pie is filled with healthy vegetables and topped with a twist! Instead of the usual puff pastry lid, flavoursome chive biscuits are used as a topping instead.
Loading...
INGREDIENTS
- 1 small red onion
- 1/4 cup yellow pepper
- 1 cup button mushrooms or brown mushrooms
- 2 medium potatoes peeled and cubed
- 2 cups mixed vegetables (corn, carrots and cauliflower)
- ¾ cup mixed beans
- 1 cup frozen peas
- 1 ½ cup vegetable stock
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp dried sage
- 2 crushed garlic cloves
- Splash of soy sauce
- ¼ cup good quality olive oil
- 400ml coconut milk
- 1 tbsp corn starch
- Salt and pepper to taste
Chive biscuits
- 1 cup plain-all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp nutritional yeast
- ½ cup vegan butter or cold coconut oil cut into cubes
- ½ cup-3/4 cup plant-based milk
- Salt and pepper to taste
- 2 tbsp fresh or dried chives
METHOD
Preheat the oven to 180 degrees Celsius.
Start frying the red onion and the yellow pepper in a Le Creuset Signature Buffet Casserole in olive oil, until translucent. Add in the dried basil, parsley, sage and garlic and fry for a couple of minutes more.
Add in all of the cubed potatoes, defrosted vegetables, button mushrooms, drained beans, defrosted peas, vegetable stock, soy sauce then the salt and pepper to taste.
Cover the vegetables with the lid and let it simmer for 10 minutes.
While the vegetables are cooking, start making the topping. Make the chive biscuits by combining the flours, nutritional yeast, chives, salt, and pepper.
Rub in the vegan butter or coconut oil and gradually add in the plant-based milk until the dough comes together.
Roll the dough out ½ cm thick on a floured surface and press out round shapes with a glass or round cookie cutter.
Once the vegetables are cooked and the potatoes are soft when poked with a fork, pour half of the coconut milk on to the vegetables then place the biscuits on to the vegetables, brush with olive oil, sprinkle on extra nutritional yeast and place in the oven without the lid to bake for 15-20 minutes until golden brown.
Midway through baking mix the corn starch and the leftover coconut milk and drizzle onto the exposed vegetables poking through the vegetable pot pie. Bake for another 5 minutes.
Serve the pot pie with rice and bread and store the leftovers in an airtight container for up to two days.
Photo and recipe courtesy of Life in the South.
