Vegan Vegetable Pot Pie
This holiday classic gets a vegan revamp with the addition of a plant-based whole beverage. Made with super moist cornbread, creamy sauce and a hearty mixture of vegetables, including oyster…
Instructions
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1
In a bowl, combine the non-dairy beverage, cornmeal and vinegar.
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2
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Season with pepper. Add the vegetable shortening and mix with your fingers until it forms pea-sized pieces. Add the non-dairy beverage mixture and mix just until the dry ingredients are moistened. Cover and refrigerate.
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3
With the rack in the middle position, preheat the oven to 400°F (200°C).
This holiday classic gets a vegan revamp with the addition of a plant-based whole beverage. Made with super moist cornbread, creamy sauce and a hearty mixture of vegetables, including oyster mushrooms that evoke shredded chicken, this familiar dish will meet all expectations.
