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  • 2 large potatoes cut in small cubes
  • 2 large carrots chopped
  • 1 onion diced
  • 1 1/2 cups frozen green peas
  • 1 1/2 cups frozen corn
  • 1 1/2 cups green beans – 1 inch cuts
  • 2 cloves minced garlic
  • 1/3 cup soy sauce, Tamari or Braggs liquid amino
  • 1 teaspoon dried basil
  • 1 teaspoon cracked pepper
  • 1/2 – 3/4 teaspoon sea salt
  • 1/3 cup plus 2 Tablespoons all-purpose flour
  • 1/2 cup cold water
  • 3 cups all-purpose flour, or 1/2 white and 1/2 whole wheat
  • 1 Tablespoon sweetener such as agave, or sugar
  • 2 heaping Tablespoons of Baking Powder
  • 1/8 teaspoon salt
  • 1 1/2 cups cold plant-based milk such as soy, almond, or rice milk
  • 1/4 cup grapeseed oil or a high temperature oil such as canola or safflower


Select a baking method: Pot pies can be created in a large casserole dish, approximately a 9×12 inch size.  A Dutch oven is another method, where the vegetables are prepared on the cooktop and when complete, covered with drop biscuit batter and placed in the oven to finish, or select oven proof mugs, soup bowls, and various size tureens. Place all these individual serving containers on a large rimmed baking sheet with Tablespoons of biscuit batter and finish baking in the oven.

  1. Preheat oven to 400º
  2. Heat a large pot over medium heat, add one diced onion, a 1/4 cup of water and sauté until translucent.
  3. Add remaining vegetables to a large pot and barely cover with water.
  4. Bring to a boil, reduce heat to a high simmer and cook until potatoes are tender. About 10 minutes, then return pot to boil and prepare to make gravy.
  5. Add 1/3 cup plus 2 Tablespoons whole wheat flour to a jar with 1/2 cup cold water, shake vigorously, until well blended. Add a touch more water if needed.
  6. While stirring the pot, add flour water blend to boiling water and continue until gravy develops and thickens to a nice consistency. Reduce heat to low and add soy sauce, basil, cracked pepper and sea salt.
  7. Prepare biscuit batter, and or mashed potatoes for a Shepard’s Pie.

Biscuit batter Preparation:

  1. Mix dry ingredients in a large bowl.
  2. Mix milk and oil in a small bowl.
  3. Add wet to dry, stirring the flour until mixture is just moistened.
  4. Drop biscuit batter by the heaping tablespoon touching one another and cover the top of your stew.Bake about 20 minutes.
  5. Use a tray underneath your pot pies to prevent spills in the oven.

Serves four hungry vegans or six with a salad and dessert

Debbie’s Notes:

The drop biscuit recipe can be used beyond pot pies!  Preheat oven to 425º, drop on a lightly oiled cookie sheet or parchment paper and bake for 12 to 15 minutes.  Serve at once.

The gravy filling is also delicious using the pie pastry galette dough from the “Bake it Vegan” Cooking Class ~ Select a pie plate and divide the dough in half or use two pie plates and cover just the tops of the pies.  You can also create individual servings by rolling the dough into round circles, cover oven proof mugs and trim with scissors. Pinch dough around circumference. Make a few small slits for steam to escape, by piercing the dough with a paring knife.  Bake until golden brown.