Instant Pot Vegan Soy Curls Pot Pie with Oil-Free Sweet Potato Drop Biscuits

NOTE: To make the biscuits, you will need 2 cups of previously cooked sweet potatoes, so plan accordingly for this.

Also, I used my slam chopper to dice the onion, potatoes, and mushrooms all the same small size. I slice the mushrooms first in half lengthwise and the onions and potatoes into 1/2-inch slices before slamming them in the chopper. This gets them all about the same 1/2-inch size dice.

For the Pot Pie Mixture:
1 cup onion, diced into 1/2-inch cubes
2 medium organic gold or white potatoes, peeled and diced into 1/2-inch cubes
8 oz. of button mushrooms, diced into 1/2-inch cubes
2 garlic cloves, crushed
One 16-oz. bag of organic frozen mixed vegetables (corn, carrots, green beans, and peas)
1 cup soy curls (do NOT hydrate them!) - OPTIONAL
4 cups no-chicken broth (or use veggie broth and add 2 t Better-Than-Bouillon No-Chicken Broth/stock base concentrate/soup base)1 t each of these dried herbs—rosemary, thyme, basil, sage, and oregano1 T dried parsley3/4 - 1 t salt (or salt to taste)
1/4 t black pepper
2 T whole wheat flour (to be used at the end)

In your electric pressure cooker, steamfry onions  with a bit of broth or water for about 5 minutes on the BROWN or SAUTÉ setting. Add the minced garlic and cook for 1 more minute. Add all of the rest of the stew ingredients (EXCEPT the flour), stir together well, and set the pressure manually to 4 minutes with QUICK RELEASE. Open the top of your pressure cooker and stir the mixture. Remove 1 cup of the broth, pour it into a small bowl, and stir in the 2 T. of flour until thickened. Return the blended mixture to the pot, stir in to thicken it. Keep mixture on warm setting until biscuits are made.

For Biscuits:Makes 24 drop biscuits
2 cups previously cooked and mashed sweet potatoes
6 T (well-stirred) tahini
2 T maple syrup, coconut nectar, or agave
2 t apple cider vinegar
1 t salt
2 cups whole wheat pastry flour
4 t baking powder
2-3 T cold water (if needed)

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Mix the wet ingredients in one bowl and the dry in a bit larger one.
Fold the wet mixture into the dry with a silicone spatula, adding a bit of cold water to make sure the dry ingredients are completely moistened. Lightly knead, but do not overmix.
Drop 2 T of batter mixture onto parchment paper-lined pan and bake for 15-18 minutes, or until lightly browned and firm to the touch.
Serve biscuits in a "sea" of the vegan pot pie mixture.

Biscuits inspired by Isa Chandra Moskowitz

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