Vegan Creamy Vegetable Pot Pie

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It’s cold. Like, everywhere. I’m fresh off a plane from Tokyo and it’s even cold there. I moved to the South so that I didn’t have to deal with the cold this much. Last year this time, it was 75 degrees. I’m not sure what’s up with this weather. At any rate, regardless of how cold it is, there’s nothing like a great pot pie to fill you and warm you!

This one is BANANAS! And, bananas is good!


For the roasted vegetables:
1 cup of carrots, diced
1 cup of leeks, diced
1 cup of potatoes, diced
1 cup of fennel, diced
1 teaspoon of salt
1 teaspoon of pepper
2 tablespoons of olive oil

For the biscuits:
2 cups of all purpose flour
1/2 cup of vegetable shortening
1/2 cup of vegan butter
1/2 teaspoon of salt
2 teaspoons of baking powder
1 teaspoon of sugar
1 cup of vegan half & half
1/2 teaspoon of apple cider vinegar

For the filling:
1/2 cup of diced onion
1/2 cup of diced bell pepper
2 cloves of minced garlic
2 tablespoons of olive oil
2 tablespoons of all purpose flour
1/2 vegetable bouillon
1/2 teaspoon of granulated garlic powder
1/2 teaspoon of ground fennel
1/2 teaspoon of Italian herbs
2 cups of vegan half & half
1/2 teaspoon of fresh thyme
1/2 teaspoon of fresh rosemary


Start by roasting the vegetables. Preheat the oven to 350 degrees. Then, after you’ve washed the vegetables, toss them in olive oil, salt, and pepper. Then, spread them on a sheet tray and roast them until they’re golden brown and tender. Then, set them aside.

Next, make the biscuits. To do that, in a large bowl, mix together the flour, salt, baking powder, and sugar. Then, in a separate bowl,…

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