Vegan Cornbread Biscuit Pot Pie
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
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.
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.