Vegan Beefless Pot Pie
Ready for a hearty dish that yields lots of delicious leftovers? You'll want to dig into this Beefless Vegan Pot Pie Casserole with a cheesy biscuit topping.
Servings 9
Calories 415kcal
Equipment
Ingredients
- 1/3 cup flour
- 1 teaspoon dried thyme
- 1 tablespoon nutritional yeast flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 package Gardein Beefless Tips thawed
- 1 teaspoon vegetable oil
- 1 medium onion peeled & chopped
- 2 cups chopped carrots
- 2 cups chopped russet potatoes
- 1 cup chopped celery
- 2 cups small cauliflower florets fresh or frozen
- 2 bay leaves
- 3 cups vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
Cheesy Biscuit Topping
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) vegan butter
- 1 cup plain plant-based milk not vanilla-flavored
- 1 cup vegan cheddar cheese shredded
Instructions
- Heat your oven to 350F.
- Place the flour, thyme, and nutritional yeast flakes, salt and pepper in a large plastic ziplock bag. Shake to mix together. Add the thawed Beefless Tips and shake to coat.
- Add the vegetable oil to a large pot, over medium heat. Add the flour-coated beefless tips, reserving the leftover flour. Cook the beefless tips until browned on both sides, about 5 minutes. Remove the cooked beefless tips to a plate. Set aside.
- To the same pot add the chopped onion, carrots, potatoes, celery and cauliflower. Add a little more oil if necessary. Stir together and top with the 2 bay leaves. Cook and stir gently, until the veggies are slightly tender. Pour the remaining flour mixture (from the ziplock baover the veggies and stir to coat.
- Add the vegetable broth, bring it to a boil and then reduce down to simmer. Continue to simmer until the liquid thickens. Add the frozen corn and peas. Pour into a 9x13 casserole dish.
- Prepare the biscuit topping by combining the flours, baking powder, baking soda, and salt in a food processor. Pulse to combine. Add the vegan butter. Pulse until the mixture forms small pea-size crumbles. Add the plant-based milk. Pulse to combine. Add the vegan cheese and give it one more quick pulse. This will be a bit sticky.
- Distribute the topping evenly across the beefless stew in the casserole dish.
- Place in the oven and cook, uncovered, for 35-40 minutes until the topping is golden brown. Remove from the oven and allow it to cool for 5-10 minutes. Serve warm.
Nutrition
Calories: 415kcal | Carbohydrates: 59g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Sodium: 941mg | Potassium: 640mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5150IU | Vitamin C: 23.7mg | Calcium: 113mg | Iron: 3.5mg