Vegan Chickpea Pot Pie Soup and Biscuits

Chickpea Pot Pie soup

Anyone else need some comfort food right about now? While we wait for the election numbers, I’m having some leftover soup from last night and it’s a healthy version of comfort food. The old me would have just heated up a Marie Calendar’s frozen pot pie and called it a day, but those are terrible for you. It’s a lot easier to make than a whole chick’n pot pie and it’s tasty and warm when the air is getting crisp. Plus, these buttery vegan biscuits are the perfect dipper!

Vegan Chickpea Pot Pie soup

1/2 onion, chopped

1 Idaho potato, chopped

1 tsp minced garlic

1 can of chickpeas, drained and rinsed

1 tbsp Vegetarian Better than Bouillon, no chicken base

4 cups water

2 cups unsweetened almond milk

1 tbsp cornstarch

1 bag of frozen mixed veggies

Salt and pepper to taste

In a large soup pan, sauté the onion, potato, and garlic for 5-7 minutes. Add the chickpeas. Then the water with bouillon. Whisk the cornstarch into the almond milk and then add that to the soup. Pour in the veggies and bring to a boil. Once boiling, bring down to a simmer to thicken and then add salt and pepper to taste.

Vegan Butter Biscuits

2 cups all purpose flour

1 tbsp baking powder

1 tsp baking soda

1/4 tsp salt

1/3 c melted vegan butter, earth balance

2/3 c unsweetened almond milk

Preheat oven to 425* and mix dry ingredients. Add wet ingredients and mix until combined. Flip over and over to incorporate extra flour, add more flour if still sticky.

Add flour to counter then press out dough until about 3/4 inch thick. Use a biscuit cutter or glass to cut out biscuits and add to a greased pan, make sure biscuits touch on the pan for better rise. Add a finger print to the middle of each biscuit and then bake for 15-18 minutes until golden brown.

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