Vegan and Veggie Pot Pie. Gluten Free Crust Option
Ingredients
4 tablespoons olive oil or coconut oil.
1-2 cups sliced yellow onions
1/2 cup gluten free flour
2 1/2 cups organic butternut squash soup
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons almond milk
3 medium potatoes red or white, cut into cubes
1 1/2 cups asparagus tips OR a handful of Kale and Spinach
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
3 celery stocks chopped
2 green apples cut into cubes with skin on
1 sweet potato , peeled and cut into cubes
1 1/2 cups frozen small whole onions (1/2 pound)
combination of parsley, sage, rosemary, thyme, cloves and cinnamon.
salt and pepper
In a large frying pan, cook both the sweet potatoes and the regular
potatoes in olive oil or coconut oil until they are slightly soft, about
15 minutes on medium heat.
Then, in a separate pan, Melt the
oil in a large frying pan over medium heat. Add the onions and saute
until translucent, 10 minutes. Add the flour, reduce the heat to low,
then Slowly add the Butternut squash soup, salt, and pepper. Simmer for 3
more minutes, stirring occasionally. Add the almond milk, then add in
the carrots, kale, spinach or asparagus. Also add in the apples and
celery. Cook for about 10 minutes. Add in herbs. Use your own preferred
amount of the herbs according to your own taste. You should be able to
stab the veggies with a fork, this is how you'll know it's done.
For the pastry:
1 1/2 cups gluten free flour OR you can use Wheat Flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/4 cup coconut oil
1/2 to 2/3 cup ice water
1 tablespoon honey
For the pastry, mix the flour, salt, and baking powder in the bowl
or a food processor fitted with a metal blade. Add the coconut oil and
mix quickly with your fingers OR a pastry cutter. If using a food
processor, 10 pulses should be enough until each piece is coated with
flour or until the dough looks like it is "meal". Add the ice water and
honey ; process only enough to moisten the dough and have it just come
together. Wrap the dough in plastic and allow it to rest in the
refrigerator for 30 minutes.
Put the Veggie Pot Pie filling in a glass pie plate. Put the crust on top.
Bake the Pot Pie for 30 minutes at 350 Degrees ..OR until a toothpick,
inserted into the pie, can easily stab into veggies and pot pie liquid
is boiling.
Always put a cookie sheet under pie plate so liquid doesn't get inside oven.
1/2 cup gluten free flour
2 1/2 cups organic butternut squash soup
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons almond milk
3 medium potatoes red or white, cut into cubes
1 1/2 cups asparagus tips OR a handful of Kale and Spinach
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
3 celery stocks chopped
2 green apples cut into cubes with skin on
1 sweet potato , peeled and cut into cubes
1 1/2 cups frozen small whole onions (1/2 pound)
combination of parsley, sage, rosemary, thyme, cloves and cinnamon.
salt and pepper
In a large frying pan, cook both the sweet potatoes and the regular potatoes in olive oil or coconut oil until they are slightly soft, about 15 minutes on medium heat.
Then, in a separate pan, Melt the oil in a large frying pan over medium heat. Add the onions and saute until translucent, 10 minutes. Add the flour, reduce the heat to low, then Slowly add the Butternut squash soup, salt, and pepper. Simmer for 3 more minutes, stirring occasionally. Add the almond milk, then add in the carrots, kale, spinach or asparagus. Also add in the apples and celery. Cook for about 10 minutes. Add in herbs. Use your own preferred amount of the herbs according to your own taste. You should be able to stab the veggies with a fork, this is how you'll know it's done.
For the pastry:
1 1/2 cups gluten free flour OR you can use Wheat Flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/4 cup coconut oil
1/2 to 2/3 cup ice water
1 tablespoon honey
For the pastry, mix the flour, salt, and baking powder in the bowl or a food processor fitted with a metal blade. Add the coconut oil and mix quickly with your fingers OR a pastry cutter. If using a food processor, 10 pulses should be enough until each piece is coated with flour or until the dough looks like it is "meal". Add the ice water and honey ; process only enough to moisten the dough and have it just come together. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Put the Veggie Pot Pie filling in a glass pie plate. Put the crust on top.
Bake the Pot Pie for 30 minutes at 350 Degrees ..OR until a toothpick, inserted into the pie, can easily stab into veggies and pot pie liquid is boiling.
Always put a cookie sheet under pie plate so liquid doesn't get inside oven.
