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root vegetable pot pie
Ingredients
- FOR THE FILLING:
- 3 C Vegetable Stock
- 1 Large Parsnip chopped
- 4 Large Carrots chopped
- 2 Medium Potatoes chopped
- 2 Large Stalks of Celery chopped
- 2 C Mushrooms
- 1/2 C Frozen Peas
- 1 C Onion, large chopped
- 1/8 C Vegan Margarine such as Earth Balance
- 1/4 C All-Purpose Flour
- 1/8 C Almond Milk
- 2 Tbl Fresh Italian Parsley chopped
- FOR THE BISCUIT
- 1 cup unsweetened PLAIN almond milk
- 1 Tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
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