Jul 212010

The filling
1 cup chopped onion
3 cloves of garlic, finely chopped
1 cup mushroom, thinly sliced or chopped
¼ cup flour (all purpose; use 2 tablespoons rice flour plus + 2 tablespoons tapioca starch for gluten-free)
2 bay leaves
1 teaspoon dried rosemary
½ teaspoon salt
2 cups veggie broth
2½ cups veggies (frozen or chopped veggies such as green beans, corn, carrots, peas, zucchini or potatoes)

The biscuit topping
¾ cup all purpose flour
¼ cup almond flour or ground cashews
1¼ teaspoons baking powder
1½ teaspoons salt
2 teaspoons nutritional yeast
2 teaspoons dried herbs (e.g. oregano, rosemary or basil)
¼ teaspoon freshly ground black pepper and more for garnish
¾ cup chilled almond milk


The filling

Heat a saucepan over medium heat. Add 2 tablespoons of the broth or 1 teaspoon of oil. Add the onion, garlic and a good pinch of salt and cook until translucent. Cook for 4 to 6 minutes.

Add the mushrooms and mix in. Cook for 3 minutes.

Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in ½ cup of the broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to the boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tablespoon flour in 2 tablespoons broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling.

Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 minutes. Meanwhile prepare the biscuit topping. Preheat the oven to 225degC.

The biscuit topping

Add the flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.

Add ½ cup of the chilled almond milk and mix. Add 1 tablespoon of milk at a time to make a soft sticky dough. Let it sit for 5 minutes.

Add spoonfuls of the mixture on top of the pot pie filling.

Bake at 225degC for 17 to 20 minutes or until the topping is golden.

Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 minutes and then serve.


Vasundhara Kandpal
Green Karma

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