A pot pie filled with cauliflower and mushrooms in a silky herbed gravy, topped with flaky delicious biscuits is well worth the hour or so it will take you to make this recipe. Once you have made the component parts, it comes together quickly and you have time to make a salad or saute some greens while the pie is cooking.

This is yet another recipe from the Veganomicon and it’s perfect for cold nights in. As Isa says in her book “You’ll almost look forward to the next chilly night as an excuse to make this

3 tbsp butter or vegan margarine
4 tbsp all-purpose flour
2 cups soy milk
1 bay leaf
2 tbsp dried tarragon
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp mustard powder
1 tsp salt
Ground pepper

450g cauliflower
2 tbsp olive oil
1 leek
1 small carrot
225 grams mushrooms
1 tsp white wine vinegar

Biscuit crust:
1 1/4 cups flour
1 tsp baking powder
1 tsp salt
Pinch dried thyme leaves
3 tbsp butter, chilled
4-5 tbsp cold water

Preheat oven to 190 degrees.

First make the sauce. In a heavy bottomed saucepan, melt the butter and sprinkle in the flour. It will thicken and  form a paste. Cook the mixture for a few minutes until lightly browned. Turn off the heat, and slowly whisk in the soy milk to make a smooth sauce. Whisk in the herbs, mustard powder, salt and add the bay leaf. Turn the heat back on and whisk continuously for 8-10 minutes. Remove from the heat, remove the bay leaf and set aside.


Chop cauliflower into bite sized pieces, dice carrot, chop mushrooms, and finely slice leek. In a heavy based Dutch Oven, sauté the leek and carrot in olive oil until tender. Add mushrooms and vinegar and cook for a further 8 minutes until all the excess liquid has evaporated from the mushrooms. Add the cauliflower, stir through and cover partially. Steam for about 8 minutes. Remove the lid and set aside.

While the cauliflower is cooking, prepare the crust. Sift together the dry ingredients. With a pastry cutter or two knives held together, cut the chilled butter into the flour until crumbs form. Drizzle in three tbsp of water and mix. Drizzle in additional water, one tbsp at a time, mixing until a soft dough forms. Place on a floured surface and knead gently, rolling out into a circle slightly smaller than your dutch oven. Cut into diamonds.

Give the sauce a good whisking, adding a small amount of soy milk to loosen if needed. Stir the sauce through the vegetable mix and arrange the diamonds of dough on top of the pie. Brush with soy milk and bake for 35-40 minutes. If you want the top to brown further, switch the oven to grill for a minute or two but be careful not to dry the pie out or burn the biscuits.



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