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Vegetable Pot Pie with Vegan Biscuits


For best results, make sure to measure your flour accurately!


¾ 350g package extra-firm tofu, pressed and cubed
2½ cups vegetable broth
2 tbsp soy sauce
2 tbsp vegan butter or olive oil, divided
1 strip of tempeh bacon, crumbled
½ 227g package (approx. 6) cremini mushrooms, quartered
1 small onion, chopped
2 stalks celery, chopped
2 small carrots, chopped
2 cloves garlic, minced
¼ cup unbleached all-purpose flour
1 tbsp lemon juice
250g of The Little Potato Company's Baby Boomers (approx. 12 Creamer potatoes), cut into small pieces (smaller than quarters)
pinch salt, to taste
black pepper, to taste
1 bay leaf
¼ tsp dried marjoram
¼ tsp dried savory
⅓ cup frozen peas
⅔ cup coconut cream
2 tbsp fresh parsley, chopped
Vegan Biscuits
1¾ cups unbleached all-purpose flour
1½ tbsp granulated sugar
½ tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup chilled vegan butter + 1-2 tbsp melted vegan butter, for topping
¾ cup + 1 tbsp unsweetened soymilk



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