Tuesday, February 6, 2018

Vegan Cheddar Biscuit-Topped Barbecue Pot Pie

Since this dish has a few steps to it, I decided to make it on a nice snowy Saturday, when I could sip on my coffee, watch the birds outside the window and enjoy the cooking process.

I added a bit more BBQ sauce than the recipe asked for because I find that the pie topping seems to absorb some of the liquid.

Vegan Cheddar Biscuit-Topped Barbecue Pot Pie

1            pkg. vegan strips (Whole Foods)

Biscuit Topping

2            cups all-purpose flour
1            tablespoon baking powder
1/2         teaspoon baking soda
2            teaspoons sugar
1            teaspoon garlic powder
1/2         teaspoon salt
6            tablespoons (3/4 stick) vegan butter, cold and cut into pieces
1            tablespoon melted unsalted vegan butter for brushing toe tops of the biscuits
1            cup vegan milk w/dash of vinegar to create buttermilk
4            oz. vegan cheddar, shredded (about 1 cup)
1            tablespoon finely chopped fresh chives


2            teaspoons olive oil
1/2         teaspoon salt
1/4         teaspoon ground black pepper
5            tablespoons vegan butter (1/2 stick plus 1 tablespoon)
1            medium onion, chopped (about 1 cup)
3            celery stalks, chopped (about 2 cups)
3            large carrots, chopped (about 2 1/4 cups)
1            cup button mushrooms, stems removed, chopped
3            garlic cloves, minced
1            cup frozen green peas, thawed
1            cup frozen corn kernels, thawed (I didn’t use)
1/2         cup all-purpose flour
2            cups low-sodium vegetable broth
1/4         cup soy or nut milk
1/4         cup barbecue sauce  (I used 1/2 cup)
2            tablespoons finely chopped fresh flat-leaf parsley, plus more for serving.

You can use the mock chicken strips as is or sauté in a little bit of vegan butter, just to brown then set aside.

1.    Pour 1 cup of vegan milk and a dash of vinegar and set aside.
For the biscuit topping, in a bowl of food processor, pulse the flour, baking powder, baking soda, sugar, garlic powder and salt.  Add the cold vegan butter pieces and pulse until the mixture is crumbly and resembles cornmeal, about 7 pulses.
2.  Transfer the mixture to a bowl, and add the vegan milk mixture.  Using a rubber spatula, stir just until combined.  Stir in the vegan cheese and chives.  The dough will be wet and lumpy.

3.  Turn the dough onto a clean, lightly floured work service and knead it 3-4 times, just until it comes together.  Dust a rolling pin with flour and roll the dough into a 7 x 10 “ rectangle, about 1” thick.  Using the rim of a drinking glass or biscuit cutter, cut 8 rounds (I made mine a bit thinner and cut approx. 11) of the dough.  Place the biscuits on a parchment paper-lined plate and refrigerate while you make the filling.

4,  For the filling, spray a 9x13” baking dish with nonstick cooking spray.  Set aside.

5.  In a large pot, melt the vegan butter over medium-high heat.  Add the onion, celery, carrots, salt, and pepper, and cook, stirring frequently, until soft 6-8 minutes.

6.  Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes.  Add the garlic and cook, stirring constantly, until fragrant, 30 seconds.  Add the peas and corn.  Add the flour and cook, stirring constantly, until the vegetables are completely coasted, 2 minutes.

7.  Slowly add the broth and the 1/4 vegan milk and bring mixture to a gentle boil.  Reduce the heat to medium-low and simmer, stirring frequently, until thickened, 4-6 minutes.  Stir in the barbecue sauce and parsley.

8.  Add the vegan strips, toss to coat, and transfer the mixture to the baking dish.  Bake for 15 minutes.  Remove the dish from the oven, top with the biscuits, and brush the tops of the biscuits with melted vegan butter.  Bake until the biscuits are golden brown, 10-12 minutes.  ( put the broiler on for a few minutes)

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