Onion Carrots Celery Garlic Bay leaves Vegan butter or olive oil Jerk seasoning Onion powder All-purpose flour White beans Everything bagel seasoning Non-dairy milk
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In a baking dish, add oil, onion, garlic, carrots, celery, spices, herbs, bay leaves, and half the salt. Mix well and bake. Remove the dish from the oven, add flour, and mix.
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Then add vegetables, white beans, and half of the broth, stirring to eliminate lumps. Finally, add balsamic vinegar (if using), remaining broth, and salt. Mix thoroughly, even out the mixture, and return it to the oven for 15-18 minutes.
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For the topping, combine dry ingredients in a bowl, then add oil and 3/4 cup of milk, mixing to form a thick pancake-like batter. If needed, add more milk gradually. Set aside. Once the pot pie has thickened, remove it from the oven, mix it well, and even out the mixture.
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Spread the topping batter evenly over the pot pie, leaving a small gap around the edges for air to escape. Sprinkle more everything bagel seasoning on top, then return the dish to the oven and bake.
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Remove the dish, drizzle olive oil or melted vegan butter on top, and let it sit for 10 minutes before slicing and serving. You can store the dish covered with foil or parchment in the fridge for up to 3 days.
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