Vegan Lentil Pot Pie with Biscuits
Vegan lentil pot pie with biscuits. This comforting vegan dinner is packed with lentils and vegetables, including carrots, celery, peas and potatoes. It's then topped with delicious vegan biscuits.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onions, finely diced
- 3 large garlic cloves, minced
- 1 teaspoon summer savory or oregano, dried
- 1 teaspoon thyme, dried
- 2 tablespoons all-purpose flour, white or whole wheat
- 4 medium celery stalks, chopped
- 2 cups carrots, sliced
- 2 cups red or yellow potatoes, peeled and diced
- 1 cup peas, fresh or frozen
- 2 cups low-sodium vegetable broth
- 1 cup plant-based milk of choice, plain and unsweetened
- 1 can (19oz/540ml) lentils, drained and rinsed
- 1/2 teaspoon fine grain sea salt
Biscuits
- 1 cup plant-based milk of choice, plain, unsweetened
- 1 teaspoon apple cider vinegar
- 2 1/2 cups all-purpose flour, white or whole wheat
- 2 tablespoons baking powder
- 3/4 teaspoon fine grain sea salt
- 1/2 cup vegan butter, cold
Instructions
- In a large cast-iron skillet or saucepan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and garlic. Cook for 5 minutes or until the onions are fragrant.
- Add the celery and carrots and cook for another 5 minutes. Sprinkle the flour, salt, thyme and summer savory. Sauté for 1-2 minutes. Add the potatoes, then slowly add the broth and plant-based milk, stirring as you go.
- Bring the mixture to a boil, then reduce to low-medium heat and let it simmer, uncovered for 10-15 minutes or until the vegetables are fork-tender. Add the canned lentils in the last 5 minutes of cooking.
- Meanwhile, prepare the biscuits: Combine the milk and apple cider vinegar to make your vegan buttermilk. Set aside. Add the flour, baking powder and salt to a large bowl. Whisk until combined. Add the cold vegan butter to the dry ingredients and cut into the flour using a pastry cutter or fork until you get a coarse crumb. Add the prepared buttermilk, then mix everything together. Don’t overwork the dough! It should look crumbly. Place the dough on a lightly floured surface. Lightly press the dough to form a rectangle using your hands or a rolling pin. Fold the dough, one side to the center, then the other. Flatten, then repeat this step 2 more times. This helps you get flaky biscuits. Roll out the dough using a rolling pin until about ½ inch thick. Cut to make about 12 biscuits. Make sure not to twist the cutter as this will seal the sides and prevent the biscuits from rising.
- Once the vegetable mixture is done, remove it from the heat. If it's not already in a cast-iron skillet or oven-safe casserole, transfer it. Top the vegetables evenly with the biscuits. You might have some extra biscuits, which you can bake later. Brush the biscuits with a small amount of plant-based milk.
- Bake for 15 minutes at 425°F or until the biscuits are baked and lightly golden. Serve immediately.
Notes
This recipe has never been tested with a gluten-free version. You can try using a gluten-free flour mix if needed.
I highly recommend making this recipe with summer savory if you can find it. If you can't find it at your local store, oregano can be used as a substitute.
This recipe was tested with soy milk and oat milk for the vegetables and biscuits. You can also try using almond milk if preferred. Make sure to use plain and unsweetened plant-based milk. Be careful as some plant-based milks clump up when heated. I haven't had any issues using Silk soy milk and Earth's Own oat milk.
You might have a few biscuits leftover, depending on the size of your baking dish. If so, bake them after on a baking sheet lined with parchment paper for 15 minutes at 425°F. Serve them with vegan butter or other toppings of choice.