By request! This is for my vegan buddies. As with my other pot pie recipe, feel free to use whichever veggies you want. (One of my photos that I’m posting here shows the vegan pot pie I made with carrots, peas, and corn for my kids but I personally don’t usually eat veggies with a higher glycemic index. I tend to stick to broccoli, cauliflower, sweet potatoes, green beans and zucchini.) For those of you who enjoy the taste of curry, feel free to add 1/2 tsp of curry powder to the sauce. Also, this is the same recipe for my other potpie crust along with some substitution options if you have a nut allergy. As always, please post comments and photos if you make this. Enjoy!!
Ingredients- For the Crust: • 1 1/2 cups almond flour (or 1 1/2 cups quinoa flour or 2 cups brown rice flour) • 1/2 tsp baking powder • 1/2 tsp sea salt • 1/4 cup coconut oil, melted • 2 tsp water
For the Filling: • 5 medium white sweet potatoes, peeled and diced • 4 tablespoons olive oil, divided • 1 medium onion, diced • 2 cloves garlic, minced • 2 stalks celery, chopped • 1 cup broccoli florets • 2 parsnips, diced • 1 cup mushrooms, quartered • 1 cup canned chickpea, drained and rinsed • 1 tbsp dried parsley • 1 teaspoon dried thyme • 1 teaspoon dried rosemary • 1 tsp each salt & pepper (or to taste) • 2 tablespoons almond or brown rice flour • 2-4 tsp tapioca flour • 2 cups vegetable stock • ¼ cup nutritional yeast • 2 tablespoons almond milk (or other dairy-free milk)
Directions- For the Crust: In a medium bowl, combine almond flour, baking powder, and sea salt. Mix in the coconut oil & water to create a dough. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 375°F.
For the Filling: 1. Bring a large pot of water to boil over high heat and add the white sweet potatoes. Cook for 10-15 minutes, until they are tender (can easily be pierced with a fork). 2. Drain the potatoes in a colander. Divide the potatoes into two medium bowls and mash half of them. Set those aside. 3. Heat 2 tablespoons of olive oil in a large skillet over medium. Add the onion & garlic, and sauté until the onion is translucent, about 2 minutes. 4. Add the celery, broccoli, parsnips, mushrooms, chickpeas, dried parsley, dried thyme, and dried rosemary. Add salt and pepper to taste. Stir and cook over medium heat for about 15 minutes (until the vegetables are tender but still firm.) 5. Sprinkle the almond or brown rice flour over the vegetables and mix well. Then pour in half of the vegetable stock and mix well. 6. Then add the nutritional yeast and stir well. Then pour in the other half of the vegetable stock and cook for about 2 minutes while continuing to stir. 7. Mix the mashed sweet potatoes into the skillet with the veggies (add more veggie stock if necessary to reach your desired consistency.) Also add tapioca flour 1 tsp at a time if you wish to thicken the sauce further. 8. Then add the diced white sweet potatoes (the others that were originally set aside) and stir. 9. Pour the vegetable mixture into a 9-inch baking dish. 10. Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick. 11. Mix 2 tablespoons olive oil and 2 tablespoons almond milk in a small mixing bowl. Brush the top of the dough lightly with the oil/almond milk wash. Then make a 4 small slits on the top of the crust with a butter knife. 12. Bake for about 30 minutes or until the pie crust is golden. Allow to cool for 10 minutes before cutting and serving.