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Eating Vegan Biscuit Pot Pie

Rustic Biscuits

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 6 biscuits
  • Category: Side
  • Cuisine: American

Description

We are going totally cozy overload with this ultimate comforting dish! Our rich, creamy, and brimming with flavor Vegan Biscuit Pot Pie is loaded with wholesome and filling veggies like: peas, carrots, potatoes, green beans, cannellini beans, and corn and bathed in a delicious seasoned gravy for full warming-goodness effect. Then topped with hearty rustic biscuits that are tender and fantastic for soaking up delicious gravy. This hearty dish is sure to  keep you full and satisfied for hours.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.


Ingredients

  • 1 cup almond flour
  • ½ cup oats, coarsely chopped (gluten free, if needed)
  • ½ cup brown rice flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon flax meal
  • ½ cup almond butter, softened (not melted) *
  • ½ cup unsweetened plain plant milk (plus extra)
  • 1 Tablespoon apple cider vinegar
  • ½ teaspoon dried crushed thyme *
  • ¼ teaspoon sea salt (+/- to taste) *
  • Pinch of black pepper

Instructions

  1. Place 1 Tablespoon apple cider vinegar and mix it with ½ cup plant milk. Stir and set aside.
  2. Preheat the oven 400 F. Place the oven rack in the upper center position.
  3. Make the biscuits by placing all the dry ingredients (almond flour, coarsely chopped oats*, brown rice flour, baking powder, dried thyme, sea salt and flax meal) into a large bowl and whisk together. Then add all the wet ingredients (plant milk/apple cider vinegar mixture and softened almond butter) to the dry ingredient. Mix until the dough comes together into a large ball.
  4. Then divide the dough ball into 6 equal dough balls. Form each dough ball into a round flat biscuit disk about one inch high and approx. 3 ½ inches in diameter, then place them onto the pot pie mixture. They do not spread them out or rise much. OR place them on a silicone mat or parchment paper lined baking sheet.
  5. Lightly brush the biscuits with plant milk and sprinkle with dried crushed thyme.
  6. Place in a preheated oven for 13 minutes, then switch the oven to high broil and broil for 4 minutes (+/-) to lightly brown the tops.
  7. Remove and allow to cool for 4 minutes before serving.

Notes

*Coarsely chopped oats:  Place the oats in a food processor and pulse for 20 seconds.

*Softened almond butter: If you are opening a new jar of almond butter, there is no need to soften it.  If you are using refrigerated almond butter then you want to slightly soften the almond butter so it easily mixes well in the batter. You can either microwave the ½ cup of almond butter on low for about 10 seconds, or remove ½ cup of almond butter from the refrigerated jar, and allow to sit on the counter for 30 minutes to one hour to allow to come to room temperature.

*Dried Crushed Thyme Leaves: Dried and crushed thyme leaves are not the same as ground thyme.  Ground thyme has a powdery consistency. Whereas dried and crushed thyme leaves have texture.  You can use either in this recipe.  We used dried and crushed thyme leaves, so if you are using ground thyme, scale back to half of the amount used and check for flavor consistency.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Notes:  These biscuits are rustic and dense.  They hold together nicely, but they crumble when breaking them open, making them perfect for soup and stew toppers.

*Makes: 6 biscuits