Cauliflower Mushroom Pot Pie w/ Black Olive Crust | The Vegan Test Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Set the oven to 375°F (190°C).

Clean the leek thoroughly and slice it thinly, then rinse again.

Dice the carrot as small as possible.

Chop cauliflower into bite-sized pieces (1 pound).

Chop 1/2 pound of cremini or baby bella mushrooms into large chunks.

In a heavy-bottomed saucepan, melt 3 tablespoons of margarine over medium heat.

Add 4 tablespoons of flour to the melted margarine and stir until it forms a thick paste, cooking until bubbling and lightly browned (about 4-5 minutes).

Whisk in 2 cups of soy milk into the flour mixture.

Add spices: tarragon, thyme, marjoram, mustard powder, salt, and a bay leaf.

Turn the heat back to medium and stir constantly for 8-10 minutes until the sauce thickens.

Remove the bay leaf and taste for salt and pepper, adding pepper to taste.

In a Dutch oven or large skillet, heat 2 tablespoons of olive oil or grapeseed oil over medium heat until hot.

Add the sliced leeks and diced carrots to the hot oil and sauté for 6-8 minutes until softened.

Add the chopped mushrooms and cook for another 6-8 minutes until the majority of the water has evaporated.

Add the chopped cauliflower and stir briefly, then cover partially and steam for about 8 minutes.

While the cauliflower is steaming, prepare the biscuit topping by chopping 1/3 cup of black olives coarsely.

Sift together 1 1/4 cups of all-purpose flour (or a mixture of all-purpose and whole wheat pastry flour), baking powder, salt, and thyme.

Chop 3 tablespoons of vegan butter into the flour mixture to form a dough.

Drizzle in cold water (3 tablespoons) until a soft dough forms, being careful not to overwork it, then fold in the olives.

Flour the workstation and roll out the biscuit mixture to roughly the size of the Dutch oven.

Cut the dough into diamond shapes.

Whisk the sauce again and pour it into the vegetable mixture, stirring to combine.

Place the biscuit dough on top of the filling and brush with a bit of soy milk.

Bake in the oven for 35-40 minutes.

Check after 35 minutes and add another 5 minutes if necessary.

Let cool for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

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Allergens