Pot Pie Filling
(1 vote)
Summary
| Yield | |
|---|---|
| Prep Time | 30 minutes |
| Lifestyle | Vegan |
| Meal Type | Dinner |
| Cuisine | American |
| Course | Main Course |
| Main Ingredient | Veggies |
| Keywords | Gluten Free |
Description
I love pot pie! This recipe is an accelerated short cut using the same filing but biscuits or another quick bread as the crust. So no rolling out and shaping pie crust, just bake the biscuits, prep the filling and eat!
Ingredients
- 5 T margarine
- 3 T wheat or rice flour
- 4 c vegetable stock
- 1 med onion, chopped
- 2 stalks celery, thinly sliced
- 2 c peas & carrots, frozen
- 3 T fresh parsely, chopped
- 8 biscuits, pastry puffs
- c brown rice
Instructions
1. In a large pan add 2 TBSP margarine and saute the onion and celery on medium heat until onion is clear.
2. Add 3 additional TBSP margarine. When melted, add flour and cook continually stirring for 2-3 min.
3. Slowly add vegetable stock 1 cup at a time continually stirring. Reduce heat and simmer until gravy thickens.
4. Add thawed veggies, parsley and veggie meat or tofu if using. Season with salt and pepper to taste.
5. Serve over warm biscuits, pastry puffs or rice.
Notes
Other frozen veggies can be substituted or added in addition to the peas and carrots.
For some extra protein and texture add some veggie chicken or browned tofu after the gravy is cooked.
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