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Vegetable Pie filling:
¾ cup chopped onion
1 large minced garlic clove
2 cups veggie broth
2 cups mixed vegetables, anything you wish to use
¼ cup unsweetened plain almond milk
± ¼ cup all-purpose flour
2 bay leaves
salt and black pepper to taste
±1 cup chickpeas
Add 2 tbsp olive oil to saucepan, add onion, garlic and salt. Cook until soft.
Add flour and whisk slightly, then slowly add to broth and whisk again.
Add milk, bay leaves and stir through. Simmer till thickened.
If too thin, scoop out some broth and add 1-2 tbsp extra flour, whisk and return all to the pot, cook to thicken. Repeat if required.
While the sauce is thickening, prepare biscuits.
1 cup unsweetened plain almond milk
1 tbsp fresh lemon juice or vinegar
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
¾ tsp sea salt
4 tbsp unsalted butter
Add lemon juice or vinegar to almond milk to make your very own vegan buttermilk. Set aside for the milk to thicken slightly.
Mix dry ingredients, then add cold butter and use fingertips to combine the two until it looks like sand. Be careful, you need to work quickly, in order for the butter not to get too warm.
Make a well in dry ingredients, stir while pouring the almond milk mixture bit by bit, ¼ cup at a time. Do not worry if it turns out that you need less that the 1 cup of milk, it’s OK. Stir till slightly combined. Again, not to worry, it will be sticky – don’t be alarmed about this, it’s fine.
Place dough on a lightly floured surface, add a bit of flour over the top, then carefully turn the dough over on itself for let say, ½ dozen times. No kneading required.
Handle as little as possible and be gentle with the dough. Now shape dough into a 1-inch thick circle.
Cut out, leave unbaked, and set aside. You can use a 1-inch cookie cutter. Press straight down through the dough, then lift with a slight twist. Continue the process till you have 7 or 8 circles.
Once the sauce is ready, add the vegetables and chickpeas and cook for ±5 minutes.
Taste and adjust seasonings to your liking, adding more salt and pepper to taste.
Remove bay leaves and place the veggies in a lightly greased baking dish.
Top with the already prepared biscuits and brush the tops with melted vegan butter.
Place dish on a baking sheet, as it may spill over the edge of your dish when baking. This will cause a HUGE mess in your oven, and I am sure you will not want that.
Bake at 425 F for ±10-15 minutes or until biscuits are fluffy and slightly golden brown and the filling hot and ready.
Author: Minimalist Baker
Modified, prepared, tried and tested by: Esme‘s daughter-in-law Sarien Slabbert