The Kind Life is a community around Alicia Silverstone and The Kind Diet where friends, doctors, experts in green living, and members share vegan tips.

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Veggie pot pie

I love cooking in the fall. All the recipes are hearty and warm. I created the recipe because I was craving the chicken pot pie I “used” to make. This is so much better in every way! Enjoy!

20 min cook | 6 servings | 10 min prep

Diet Categories:
  • Vegan

Ingredients

  • onion chopped 1 na
  • stalks of celery chopped 2 na
  • carrots chopped 2 na
  • clove of garlic 1 na
  • zucchini chopped 2 na
  • portabella mushrooms chopped 2 na
  • asparagus spears chopped 8 na
  • oat flour 1 cup
  • flour 1 cup
  • baking powder 1 tbsp
  • baking soda 0.5 tsp
  • salt 0.25 tsp
  • sugar 1 tsp
  • earth balance butter 5 tbsp
  • almond or soy milk 0.5 cup
  • vegan broth cubes 2 na
  • earth balance butter 2 tbsp
  • corn starch 2 tbsp

Directions

  1. saute onion
  2. carrot
  3. celery
  4. and garlic in 1 - tbsp of olive oil for 5 minutes. Add zucchini
  5. mushrooms and asparagus and saute for 5 more minutes. In a separate bowl combine flour
  6. powder
  7. soda
  8. salt and sugar. Cut in butter till crumbly. Add milk and mix till nice dough forms. In a separate pot cook 2 tbsp of butter and add flour. Mix cubes in 1 cup of hot water and add to the four mixture. Stir till thick. Add to veggies. Place veggie mixture in a 9x13 pan. Shape dough into 8 flat circles and layer on top of veggies. Bake 20 minutes or until biscuits are golden and veggies are bubbling.

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