Vegan Creamy Vegetable Pot Pie

Well, here we are again.

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!

Here’s the pic:

Here’s the video:

Vegan Creamy Vegetable Pot Pie

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, add the half and half and apple cider vinegar and set aside. Lastly, Add the vegetable shortening and vegan butter to the dry ingredients. Mix well to combine. The mixture should hold together in your hand like wet sand. That’s how you know the butter is incorporated well. Lastly, add in the wet ingredients. Mix until combined. Turned onto a floured surface. Stamp out each biscuit and add to a sheet tray. Bake for about 17 minutes or until they’re golden brown. I baked them at 350 degrees.

Lastly, make the filling. Start by sautéing the onion, bell pepper, and garlic in olive oil until tender. Then, add in the flour and cook together for about 60 seconds while stirring. Then, add in the vegan half and half. Season the sauce with the vegetable bouillon, granulated garlic, ground fennel, Italian herbs, fresh thyme, and rosemary. When it’s thick and luscious, add in the roasted vegetables. Top with the biscuits and bake in the oven for 5-7 minutes until bubbly.