{"id":32349,"date":"2020-01-22T05:00:29","date_gmt":"2020-01-22T11:00:29","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=32349"},"modified":"2023-02-24T09:42:12","modified_gmt":"2023-02-24T15:42:12","slug":"vegan-cauliflower-pot-pie-with-biscuits","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-cauliflower-pot-pie-with-biscuits\/","title":{"rendered":"Vegan Cauliflower Pot Pie with Biscuits"},"content":{"rendered":"

This vegan cauliflower pot pie is a nutrient-dense take on the classic comfort food. Celery, carrots, tiny cauliflower florets, and peas are simmered in a rich cauliflower-cashew sauce. The nourishing pot pie filling is then topped with vegan biscuits and baked until hot and bubbly. You don't want to miss out on this modern twist on a classic!<\/em><\/strong><\/p>\n

\"Vegan<\/p>\n

If the area you call \"home\" has been as chilly and icy as the area I call home lately, then you, too, will appreciate this ultra cozy, comforting dish.<\/p>\n

This vegan take on classic chicken pot pie swaps out chicken in exchange for cauliflower and features a topping made solely of fluffy, buttery biscuits in place of the usual pie encasing.<\/p>\n

It's packed to the brim with veggies\u2014even the creamy, saucy, gravy-ish base is plant-powered\u2014and yet I have a feeling you could fool a chicken pot pie aficionado (if those sorts of people exist) into believing it's the \"real\" thing.<\/p>\n

When I shared a sneak peak of this recipe on Insta stories<\/a> last week, many of you went wild and excitedly bombarded my DMs with inquiries for the recipe.<\/p>\n

I love it when that happens. A sign that I've struck a chord with your (anticipatory) tastebuds.<\/p>\n

I aim to please and so it warms my heart when you're as excited about a recipe as I am.<\/p>\n

Let's take a closer look at this beauty and dive into the tasty details...<\/p>\n

\"Vegan
\n\"Vegan<\/p>\n

The methods in this recipe are simple and straightforward, but there's a bit of multitasking. To assist, I added a \"To Prepare\" section to the recipe.<\/p>\n

Basically, it's an itemized list of what to do to make the entire pot-pie-making process easier and more go-with-the-flow.<\/p>\n

Once you've worked your way through the preparation steps, you'll get started on the biscuits.<\/p>\n

The biscuits are basically a veganized mashup of Pinch of Yum's<\/a> biscuits and Minimalist Baker's<\/a> biscuits.<\/p>\n

They have more butter (like POY's recipe\u2014yasss), they include vegan \"buttermilk\" (like MB's recipe).<\/p>\n

You'll make the buttermilk by combining plant-based milk and a splash of apple cider vinegar. Swirl those two together and allow the mixture to hang out and curdle for about five minutes.<\/p>\n

Meanwhile, whisk together flour, baking powder, and salt in a mixing bowl.<\/p>\n

Add six tablespoons of cold, cubed butter, and use a pasty cutter (or your hands) to \"cut\" the butter into the flour mixture.<\/p>\n

Next, create a well in the center of the flour mixture and add the buttermilk.<\/p>\n

Use a spatula to stir, stir, stir until just<\/em> combined. Resist the temptation to over-mix if you want ultra-tender biscuits.<\/p>\n

\"How<\/p>\n

The dough should be moist<\/strong> [cue word-induced bodily cringe] but not sticky or wet.<\/p>\n

Turn the dough out onto a clean, floured surface (which is already ready to go because you diligently followed those \"To Prepare\" instructions), and fold it over on itself a few times.<\/p>\n

This is less of a kneading motion and much more of a fold-n-press scenario.<\/p>\n

Use a biscuit cutter or the rim of a small juice glass to punch out about six biscuits. Gently reform the dough and repeat until you've used up as much of the dough as possible. You should have about 8 to 10 biscuits.<\/p>\n

(Fun fact:<\/strong> The biscuit cutter in the photos below was my grandma Mary's\u2014she's still alive and well, working full-time and running a business at the age of 92, but she kindly gave me a box of vintage baking tools she no longer uses. This one is a dual biscuit and donut cutter. Cute and<\/strong> clever.)<\/em><\/p>\n

\"How
\n\"How<\/p>\n

Alright, now set those raw biscuits aside and get to work on the filling.<\/p>\n

The cauliflower pot pie filling is inspired by this<\/a>\u00a0creamy wild rice soup recipe. Since sharing the recipe two years ago, many of you have reached out to say that the flavors remind you of pot pie.<\/p>\n

Figured it was about time to leverage that brilliant flavor association...<\/p>\n

For those of you who have made that soup, you'll find that the base for this pot pie filling is quite similar.<\/p>\n

You'll start by boiling a few cups of fresh cauliflower.<\/p>\n

Meanwhile, saut\u00e9 the remaining cauliflower florets along with the celery, carrots, and onion (that you already prepped) in a bit of vegan butter.<\/p>\n

You'll want to give the mixture a stir every few minutes or so to prevent scorching, but meanwhile, you'll hop back to that boiled cauliflower and add it to a blender<\/a> along with some filtered water, soaked cashews, nutritional yeast, lemon juice, salt, and pepper.<\/p>\n

Blend until super smooth and creamy\u2014it should look like this<\/a>. Set the cauliflower-cashew cream within reach of the blender.<\/p>\n

Once the veggies are saut\u00e9ed into a tender, just-beginning-to-caramelize state, add the cauliflower-cashew cream and a small heap of frozen petite peas to the pan. Continue to cook for just a few more minutes.<\/p>\n

Turn off the heat, taste, and season with a bit more salt and pepper, if desired.<\/p>\n

Then, arrange (or plop \ud83e\udd2a) the raw biscuits on top and bake for 15 to 20 minutes, or until the filling is hot and bubbly and the biscuits are golden-brown on top and baked through.<\/p>\n

\"Vegan
\n\"Vegan<\/p>\n

That's it.<\/p>\n

Let it cool for about 5 to 10 minutes, and then serve it up warm, ensuring that each and every loved one receives at least one biscuit.<\/p>\n

I set the serving size for this easy vegan pot pie at six people, but that number will, of course, vary based on the appetites and ages of those who partake in enjoying it.<\/p>\n

\"Vegan<\/p>\n

I hope you love this one as much as I do. \ud83d\udc97<\/p>\n

If you make this vegan cauliflower pot pie with biscuits, let me know! Leave a comment, rate the recipe, and don\u2019t forget to tag a photo #blissfulbasil<\/a> on Instagram.<\/p>\n

\"Vegan<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Cauliflower Pot Pie with Biscuits<\/h2>\n
<\/div>\n
This vegan cauliflower pot pie is a nutrient-dense take on the classic comfort food. Celery, carrots, tiny cauliflower florets, and peas are simmered in a rich cauliflower-cashew sauce. The nourishing pot pie filling is then topped with vegan biscuits and baked until hot and bubbly. \u00a0You don't want to miss out on this modern comfort dish!<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Bigger Bites<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American, plant-based, Vegan<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>Cauliflower, Comfort Food, Pot Pie<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>6<\/span> people<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley Melillo | Blissful Basil<\/span><\/div>\n\n\n

Ingredients<\/h3>

Vegan Biscuits<\/h4>