Country skillet potpie (vegan-style) for a hearty meal on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
With the chilly weather this past weekend we decided to skip salad, and instead grabbed some fresh fingerling potatoes and yellow baby carrots and made a potpie in a cast-iron skillet, and topped with biscuits. It was perfect for chasing those last remnants of winter away. We used the gravy from the green bean casserole and the biscuits from our earlier biscuits and gravy recipe, so this dish should be somewhat familiar territory.
You will need:
A cast-iron skillet
2 cups diced potatoes
1/2 cup diced carrot
3 stalks celery
1/4 cup plus 1/3 cup vegan butter (Earth Balance is best)
2 1/4 cup flour
3 cups vegetable broth (you know how we feel about making it yourself!)
1/4 cup nutritional yeast flakes
1 cup fresh or frozen corn
1 cup fresh or frozen green beans
1 cup fresh or frozen peas
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon garlic powder
1 bay leaf
1 tablespoon baking powder
1 teaspoon salt
2/3 cup non-dairy milk
The vegetable amounts are estimates -- that's what we used for this dish, but if you'd rather have more corn and fewer potato chunks, or more carrots and no peas, feel free!
Preheat your oven to 425 degrees F.
1. Heat a little oil (a mist of spray is fine) in your cast-iron skillet over medium-low heat.
Chop your onion.
Place the onion in the skillet and start to cook, stirring infrequently, allowing the onion to brown. Meanwhile, get the potatoes and carrots ready.