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Cauliflower Pot Pie
Cauliflower Pot Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Vegan cauliflower pot pie with hearty veggies, aromatic herbs, and a golden biscuit crust.
Ingredients:
  • 3 tablespoons olive oil
  • 1 pound cauliflower, cut into 1/2-inch pieces
  • 1 leek, cut into 1/2-inch rounds
  • 1 carrot, cut into 1/2 inch slices
  • 0.5 pound mushrooms, cut into 1/2-inch pieces
  • 1 teaspoon sherry vinegar
  • 4 tablespoons all-purpose flour
  • 2 cups soy milk
  • 1 bay leaf
  • 2 teaspoons chopped fresh tarragon
  • 0.5 teaspoon chopped fresh thyme
  • 0.5 teaspoon chopped fresh oregano
  • 0.5 teaspoon Dijon mustard
  • 1.25 cups all-purpose flour
  • 4 tablespoons water, or more as needed
  • 0.33333334326744 cup diced olives
Instructions:
  • In a large skillet, heat olive oil over medium heat and add cauliflower, leek, carrot, and mushrooms. Saute until soft for about 10 minutes. Deglaze the skillet with sherry vinegar. Increase the heat to medium and whisk in flour. Cook for 7 minutes without browning the flour. Slowly pour in soy milk and cook until thickened, about 5 to 8 minutes. Reduce the heat to a simmer and season with bay leaf, tarragon, thyme, oregano, mustard, salt, and pepper. Let it simmer for 20 minutes.
  • Preheat the oven to a toasty 375°F (190°C).
  • In a bowl, stir together flour, baking powder, and salt. Add olive oil and water, stirring gently until a dough forms. Lastly, fold in olives.
  • Spread the cauliflower mixture evenly in a 8x12-inch casserole dish, then spoon the biscuit dough on top.
  • Bake until the biscuit topping turns a light golden brown, approximately 20 minutes in the preheated oven.

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