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Thick and Creamy Veggie-Filled Cornbread Pot Pies [Vegan]
Pot pies and cornbread. Two all-time favorite comfort foods just became BFFs. Can you even imagine? That thick and creamy veggie filling is sure to send herby fall aromas all throughout your house. When the cornbread starts to rise and turns golden brown, it's a magical moment. Breakthrough that crispy... Read More
Ingredients You Need for Thick and Creamy Veggie-Filled Cornbread Pot Pies [Vegan]
How to Prepare Thick and Creamy Veggie-Filled Cornbread Pot Pies [Vegan]
- In a large pot, heat oil to medium and add minced garlic. Sauté 3-4 minutes, until fragrant.
- Add coconut milk, thyme, rosemary, nutritional yeast, salt pepper, and white wine vinegar. Stir or whisk to combine and continue cooking until the sauce thickens and starts to reduce. About 10-12 minutes.
- Add vegetables and stir again.
- Prepare cornbread and set aside.
- Prepare ramekins or baking dish. Spray with olive oil. I also recommend lining a baking sheet with foil to place the pot pies on during baking.
- Portion filling into the ramekins, filling them about 3/4 full.
- Spoon cornbread mix over top. It's okay if they spill over.
- Bake 25 minutes or until the crust has risen and is golden brown.
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