25 baby carrots, cut in half or thirds or 3 large carrots, peeled and diced in 1/2 inch pieces 1 large russet or sweet potato, peeled and diced in 1/2 inch pieces 3 tbsp vegan margarine 1 stalk celery, chopped 2 cups chopped fresh spinach 3 cups sliced mushrooms 1/2 cup chopped onion 3 tbsp flour 2 cups vegetable broth 1/4 tsp dried thyme 1/4 tsp nutmeg 1/2 tsp pepper 1/2 tsp hot red pepper sauce 1/2 cup shredded VeganRella, Cheddar-style (optional)
Drop biscuits: 1 cup flour 2 tsp baking powder 1 tsp sugar 1/4 tsp salt 1/4 cup cold margarine, cut in small pieces 1/2 to 1/3 cup rice or soy milk, unsweetened
1. Preheat oven to 400 degrees F. To prepare filling, bring a large pot of lightly salted water to a boil. Add carrots and potato. Cook 10 minutes or until vegetables are tender. Drain well.
2. Meanwhile, melt margarine in large skillet over medium heat. Add mushrooms, celery, onions and spinach. Saute 5 minutes or until tender. Stir in flour. Gradually stir in broth. Add thyme, nutmeg, 1/2 teaspoon salt, pepper, and hot pepper sauce. Stir in drained vegetables. Spoon into a 10-inch deep baking dish that has been sprayed with Pam and sprinkled with a generous layer of wheat germ. Top with shredded cheese, if using.
3. To prepare drop biscuits, stir flour, baking powder, sugar, and salt in medium bowl. Cut in margarine until mixture is crumbly. Gradually add milk, stirring to form a wet batter. Drop heaping tablespoons of batter onto vegetable filling to form "crust." Don't completely cover the filling. Bake 20 minutes or until biscuits are golden brown.
vegetable pot pie with drop biscuits instead of crust
3 comments:
that looks great! do you have a recipe for it?
Vegetable Pot Pie
25 baby carrots, cut in half or thirds or 3 large carrots, peeled and diced in 1/2 inch pieces
1 large russet or sweet potato, peeled and diced in 1/2 inch pieces
3 tbsp vegan margarine
1 stalk celery, chopped
2 cups chopped fresh spinach
3 cups sliced mushrooms
1/2 cup chopped onion
3 tbsp flour
2 cups vegetable broth
1/4 tsp dried thyme
1/4 tsp nutmeg
1/2 tsp pepper
1/2 tsp hot red pepper sauce
1/2 cup shredded VeganRella, Cheddar-style (optional)
Drop biscuits:
1 cup flour
2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1/4 cup cold margarine, cut in small pieces
1/2 to 1/3 cup rice or soy milk, unsweetened
1. Preheat oven to 400 degrees F. To prepare filling, bring a large
pot of lightly salted water to a boil. Add carrots and
potato. Cook 10 minutes or until vegetables are tender. Drain
well.
2. Meanwhile, melt margarine in large skillet over medium heat. Add
mushrooms, celery, onions and spinach. Saute 5 minutes or until
tender. Stir in flour. Gradually stir in broth. Add thyme, nutmeg,
1/2 teaspoon salt, pepper, and hot pepper sauce. Stir in drained
vegetables. Spoon into a 10-inch deep baking dish that has been
sprayed with Pam and sprinkled with a generous layer of wheat germ.
Top with shredded cheese, if using.
3. To prepare drop biscuits, stir flour, baking powder, sugar, and
salt in medium bowl. Cut in margarine until mixture is crumbly.
Gradually add milk, stirring to form a wet batter. Drop heaping
tablespoons of batter onto vegetable filling to form "crust." Don't
completely cover the filling. Bake 20 minutes or until biscuits are
golden brown.
thanks! i am going to try a variation of this tonight!
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