My fiance joked that this should be venison pot pie.

I don’t really have a ton of reasoning for this, just that it felt very natural and foresty, and so does Bambi.

The recipe is basically a vegetable stew with buttermilk biscuits on top. What you’ll need is:

• 3/4 cup chopped onion
• 1 garlic clove, minced
• 2 cups vegetable broth
• 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
• 1/4 cup almond milk
• 1/4 cup flour (approx.)
• 2 bay leaves
• a pinch of salt
• a pinch of black pepper
• 1 cup almond milk
• 1 tablespoon lemon juice
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 4 tablespoons vegan butter, cubed and cold.

The first things to do are to 1) preheat your oven to 425F, and heat 2 tablespoons of olive oil in a large saucepan. While the oven is preheating, start by cooking the onion and garlic with some salt and pepper. Cook the mix for a couple minutes until the onions soften. I had actually run out of garlic so subbed in garlic powder, but it would be much better with actual garlic. Once the onions are soft, add the flour and vegetable broth.

Add the almond milk (1/4 cup) and the bay leaves, and stir them in. Leave this mixture to simmer for a bit, about ten minutes. If the mixture seems too thin, scoop out some broth and add flour. While this sauce is thickening, begin working on the biscuits.

Add lemon juice to the almond milk (1 cup) and set it aside to create a faux buttermilk. Meanwhile, mix together all the dry ingredients. Add the cold butter and cut it in with a pastry cutter or use your fingers to combine until the mixture looks like sand.

Make a well in the dry ingredients and slowly stir while you pour in the almond milk mixture. Knead the dough in the bowl a bit, then knead it on a floured surface for a few minutes. Once the dough forms, roll it out into a 1-inch thick disc. Cut the dough, place the biscuits onto a baking sheet, and brush the tops with melted butter.

Once your sauce has thickened, add the frozen vegetables and cook for about 5 more minutes. Discard the bay leaves and divide the mixture into 5 or 6 ramekins. (I used a jumbo muffin tin, but ramekins will be easier to serve out of.) Place a biscuit round on top of each ramekin, and set the ramekins on top of a baking sheet to catch any overflow.

Bake the pot pies for about 14-17 minutes, or until the biscuits are golden-brown, and enjoy!

I am lamenting the fact that I forgot to take a finished picture, but believe me, they were yummy. A perfectly pleasant dinner with a perfectly pleasant movie.