Vegan pot pie with home made biscuits

 

Pot pie ingredients:

• 2 medium chopped carrots
• 1 Tbs nutritional yeast
• 1 chopped onion
• 1/4 cup gluten free all purpose flour
• 1/4 cup unsweetened plain almond milk
• Pinch of salt
• 1 + 1/4 cup water or vegetable stock

Biscuit ingredients:

• 1 cup gluten free all purpose flour
• 1/2 Tbs baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 2 Tbs earth balance
• 1/2 cup unsweetened plain almond milk
•  Daiya vegan cheese

Directions:

First, prepare the filling by steaming the onions and carrots in 1/4 cup of the vegetable stock. Steam for about 5-7 minutes.

Add flour, water, almond milk, nutritional yeast, and salt. 

 Put in a bowl and set aside.

Next, to prepare the biscuits, in a bowl, mix together all ingredients (adding wet to dry) except for the earth balance and daiya. Form into 3-4 biscuits and bake at 450 for 10-15 minutes.

Then divide the vegetable mixture in half, put in 2 ovens safe bowls,  and put 1 or 2 biscuits on top of each. Top with a sprinkle of Daiya vegan cheese. Put back in the oven and bake for 14-17 minutes.

{Serves about 2 but there might be an extra biscuit}