Recipe

Vegan Cornbread Biscuit Pot Pie
Main Course  Alternative Grains  Corn  Potatoes  American  
Ingredients
Filling:
1 tbsp. olive oil
1 1/2 small onions, diced
1/4 of a small cabbage, chopped
2 medium potatoes, chopped
1 large carrot, thinly sliced
8 green beans, diced (or 4 long, thin flat Japanese beans)
herbamare or your favorite herb salt
bouquet garni or your favorite herb blend
smoked paprika or chipotle pepper
1 tbsp gluten-free flour (I used sorghum, brown rice is also fine)
1 cup vegetable broth (I used a gluten-free vegan bullion cube)

Gluten-free Corn Biscuit topping

1 cup cornmeal
1/4 cup potato or cornstarch or tapioca starch
1/4 cup tapioca starch
1/2 cup sorghum or brown rice flour
2 tbsp dehydrated kabocha pumpkin flakes or potato flakes (instant mash potato flakes)
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3 tbsp. vegan dairy-free margarine like earth balance
3 tbsp. olive oil
1/2 cup dairy-free milk (i used unsweetened soy, but plain unsweetened hemp milk or unsweetened plain almond milk would also work well)
1/8 cup maple syrup, agave, or honey (for not-strictly vegan)

Directions
Filling:
Heat olive oil on medium and add your diced onions. Sautee until they start to turn translucent. Add your chopped cabbage and sautee until softened. Add your chopped potatoes and carrot and sautee for a few minutes. Add your diced green beans and herbs, and sautee another minute. Make a small well in the center, moving vegetables away from the center and sprinkle in your flour. Fold the flour into the sauteed veggies until evenly distributed. Then Add your vegetable broth and simmer on low until potatoes are tender.

Biscuit Topping:
Combine dry ingredients in a large bowl. Whisk together until combined. Add your margarine and work through the dough with a pastry mixer or your fingers until you have slightly sticky, lumpy dough. Drizzle your olive oil, dairy-free milk, and liquid sweetener in and then fold it together.

Preheat oven to 375 (or turn on toaster oven). Place filling in 18 muffin cups (1 full muffin tin and a half) or three small 4 inch pans for mini pot pies. Drop Cornmeal bisquit topping on top and bake for 15 -20 minutes. If baking in a toaster oven, cover with aluminum foil after first five minutes, and then bake for another 10-15 minutes.

Rating:  8

Original Source:  The contents of my brain. Please do not replicate without permission.

Recipe ID:  1597 		Added:  August 9, 2012

Last Modified:  August 9, 2012