Name: 1-Hour Vegan Pot Pies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5, 5 (mini pies)
Cuisine: american
Ingredients: 3/4 cup chopped yellow onion ((1/2 medium onion yields ~3/4 cup chopped)); 1 large clove garlic ((minced)); 2 cups vegetable broth; 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; 1 pinch each sea salt and black pepper; 1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)

← Back to recipe search

1-Hour Vegan Pot Pies

Nutrition Facts

Per serving · recipe makes 5 · 1h total

Servings

Calories

22% of a 2,000 cal day

436KCAL

Protein

10g21% DV

% DAILY VALUE

Total Fat17g

22%

Saturated4g

22%

Unsaturated13g

—

Total Carbs61g

22%

Fiber5g

16%

Total Sugars6g

—

Starch50g

—

Sodium955mg

42%

% Daily Value is based on a 2,000 calorie day.

Individual vegan pot pies filled with vegetables and topped with flaky homemade biscuits. A complete, comforting meal made entirely plant-based.

Ingredients

5 SERVINGS

¾ cupchopped yellow onion — ½
1large clove garlic — minced
2 cupsvegetable broth
2 cupsfrozen mixed vegetables — corn, green beans, carrots, or fresh mixed vegetables
¼ cupunsweetened plain almond milk
¼ cupunbleached all-purpose flour — or other thickener of choice
2bay leaves
1 pincheach sea salt and black pepper
1 batchBest Damn Vegan Biscuits — or store-bought biscuits or pie crust or puff pastry

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h total

Read the method on Minimalist BakerMinimalist Baker’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainamericancasseroledairy freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe