Veggie Pot Pie

Ingredients:

Soup:

• 1 Red Onion
• 4 Cloves Garlic
• 1 Green Bell Pepper
• 2 Sticks of Plant Based Butter
• 3 medium size Russet Potatoes
•  6 Cups of Water
• 3 TBL of Vegetable Bouillon 
• 2 Tbl of Italian Seasoning
• 3 Tsp of Garlic Powder
• 3 Tsp of Red Pepper Flake
• 3 Tsp of Paprika 
• 1 Small Frozen Bag of Corn
• 1 Small Frozen Bag of Carrot
• 1 Small Frozen Bag of Green Bean
• 4 Cups of Cooked Rice (Brown Rice Preferred, Could also use Lentils, Pasta, or Beans)
• ¼ Cup of Unbleached All Purpose Flour 

Biscuits:

• 1 Pkg of Biscuit Mix (2 Cups)

• ¼ Cup of Almond Milk

Directions: Melt 2 Sticks of butter in the pan, add red onion, garlic, and bell pepper. Saute till soft. While you are cooking the veg, in another pot, bring 6 cups of water to a boil with 3 diced potatoes in the water. When the potatoes are finally soft, add the Veg. Bouillon and the rest of the seasoning. Mix and Set to the side. In your large pot of onion, garlic, and bell pepper, add your frozen veggies. Add ¼ Cup of Flour, mixing through the veg evenly to cook out the “flour taste.” Then add your stock and potato pot to your veggie pot and mix thoroughly. Bring to a simmer and then at the end, add your rice to the pot, along with one bay leaf (optional) to cook. It should thicken up and be sure to taste, if it needs more salt or pepper (lot of salt in bouillon). Cook Biscuits to Package directions substituting Almond milk for Cow milk.