Easy Vegan Pot Pie with Biscuits
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan pot pie with medley of vegetables in creamy sauce and flaky vegan biscuits. Satisfying comfort food that doesn't compromise on taste. Warming meal made entirely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold vegan butter (cubed)
- 1 cup plant-based milk
- 2 tablespoons vegan butter
- 1 yellow onion (chopped)
- 3 medium carrots (peeled and cut into coins)
- 3 ribs celery (chopped )
- 8 oz mushrooms (chopped)
- 4 cloves garlic (minced)
- 1/2 cup all-purpose flour
- 3 cups vegetable broth
- 2 medium potatoes (peeled and cut into small cubes)
- 3 tablespoons nutritional yeast
- 1 1/2 teaspoons dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup plant-based milk ((such as oat or soy) plus more for brushing)
- 1/2 cup fresh or frozen peas
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 748mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 672mg
- Calcium
- 116mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.