Curried Pot Pie

• Vegan

• Produce

  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion, medium
  • 2 10oz bags Veggies, frozen

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Canned Goods

  • 3 cups Veggie broth

• Condiments

  • 2 tbsp Vegan butter
  • 2 tbsp Vegan mayo

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tbsp Black pepper
  • 2 tbsp Curry powder
  • 1 1/2 cup Flour
  • 1 tsp Salt

Found on twocityvegans.com

Description

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp vegan mayo
• 1 tsp salt
• ½ cup unsweetened almond milk
• 2 tbsp vegan butter
• 1 medium onion, chopped
• 8 oz of sliced mushrooms
• 2 10oz bags of frozen veggies
• ½ cup of all-purpose flour
• 3 cups veggie broth
• 2 tbsp curry powder
• 1 tbsp of black pepper
• 2 cloves of garlic, minced

Directions

• Preheat the oven to 375 degrees F.
• Mix all the ingredients in a mixing bowl and roll into dough balls approximately half the size of your palm.
• Set aside.
• In a large pot, melt the butter and saute the onion, mushrooms, and frozen veggies until the onion is soft and translucent.
• Add the flour and mix well. Let cook for one minute more and add the veggie broth, stirring well.
• Once combined add curry powder, black pepper, and garlic.
• Turn down heat and let simmer until it has thickened.
• Pour into a large casserole dish.
• Form the dough into biscuit shapes and place on top of the veggies and gravy.
• Brush the top with melted butter and bake for 30 minutes.