Vegetable Pot Pie

Preheat your oven to 375 °F. Rinse and dry the carrots, celery, and green beans. Peel and chop the onion and carrots. Chop the celery. Trim the green beans and cut them in half.

Put a large skillet over medium-high heat and add 4 tbsp vegetable oil. Add the carrot, celery, onion, and a pinch of salt and pepper. Cook until the vegetables begin to soften, about 5 to 7 minutes. Add 4 tbsp of flour to the skillet, reserving the rest, and cook until it begins to smell toasted, about a minute.

Add 1 cup of the almond milk to the skillet, reserving the rest for the biscuit topping. Stir 2 3/4 cups water, the green beans, and the vegetable broth powder into the skillet. Reduce the heat to low and cook, stirring occasionally, until it begins to thicken, about 4 to 6 minutes. Stir in the peas.

While the filling is simmering, add the remaining flour, baking powder, and 1/2 tsp salt to a large bowl. Mix it together with your hands and then add the vegan butter. Crush the butter into the flour with your hands as much as possible, and then add the remaining 1 cup of almond milk. Mix with a wooden spoon or your hands until it forms a sticky dough.

Pour the filling into a 9 x 9 baking dish and drop the biscuit mixture in large spoonfuls on top — don’t worry about covering all of the filling. Put the dish into the oven and bake until the biscuits fluff up and start to turn golden brown, about 10 to 15 minutes.

Rinse and roughly chop the frisee. Rinse the lemon and cut in half. Toss the frisee with 2 tsp olive oil, juice from half the lemon, and a pinch of salt and pepper. Divide the salad on small plates. Scoop the hot vegetable pot pie out of the dish and serve in large dinner bowls alongside the salad, and enjoy!