Vegan Pot Pie with Black Pepper Biscuits

veganricha.com

Susan

1 cup ( 5.64 oz) chopped onion

3 cloves of garlic , finely chopped

4 oz ( 113.4 g) mushroom , thinly sliced or chopped

¼ cup ( 31.25 g) flour (all purpose, Use 2 tbsp rice flour 2 tbsp tapioca starch for gluten-free)

2 bay leaves

1 tsp dried rosemary

½ tsp salt

2 cups ( 473.18 ml) veggie broth

2.5 cups ( 455 g) veggies , frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc

subheading: Biscuit topping:

¾ cup ( 3.31 oz) all purpose flour or a mix of all purpose and wheat flour

¼ cup ( 28 g) almond flour or ground cashews

1 ¼ tsp baking powder

½ tsp salt

2 tsp nutritional yeast

2 tsp dried herbs such as oregano ,rosemary, basil

¼ tsp freshly ground black pepper and more for garnish

¾ cup ( 177.44 ml) chilled non dairy milk such as almond milk,light coconut milk or soy milk

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