Vegan Gluten Free Pot Pie!
I just loved pot pie growing up for many years till I turned a vegetarian at 14, I couldn’t really figure out how to make a good vegetarian one. So 20 yrs later I’m back at it, once I thought about it briefly I knew how to make it tasty, have protein, lots of flavor, and not be too liquidly, which was my main problem when I attempting as a teenager. Arrowroot is my thickener in this recipe I didn’t know what arrowroot was back then. I don’t eat corn starch, but arrowroot thickens things similarly to corn starch, and causes this mixture to thicken up perfectly.
For this recipe I tried the Bob’s Red Mill Gluten Free Pie Crust for the first time, because it was given to me, and I thought I would give it a shot. A bunch of times I have not only tried to make my own gluten free pie crust and I have also tried a lot of other people’s gluten free recipes and I still couldn’t find anything that works quite right. I don’t eat butter or margarine, not even vegan margarine so I use coconut oil instead; this makes it a little trickier. Coconut oil is normally the perfect substitution in baked goods for butter. I used coconut oil with the Bob’s Red Mill crust thinking it might work if I changed my approach. So this time I didn’t do the things that people do when they use butter like chill it into cubes ect., cause coconut oil hardens more than butter if chilled and makes things too stiff. I finally realized that using just softened coconut oil and only chilling it for 25 min was key in this recipe so I am looking forward to going back to trying my own homemade crust again to see if I find better results.
This pie crust is really good! It does have refined sugar in it which I wouldn’t normally go for but I wanted to try it. The taste of it is perfect! It doesn’t hold together quite as well as I would like it too, but it does have a nice soft flaky texture.
But back to the whole pie… My first words are YUMMY! I put garbanzo beans, peas, cauliflower, red potatoes, thyme, garlic and onion in this. I think it’s a pretty stellar combo, everything I want in a vegetable pot pie, plus it’s very hearty. It tastes exactly like I want it to. If you’re looking for healthy comfort food this should hit the spot!
1 Bob’s Red Mill Gluten Free Pie Crust Mix
1 1/4c. Distilled Coconut Oil softened
3 Fingerling Red Potatoes (or 2 normal red potatoes) Cubed
Olive oil for sautéing (about ½ TBLS)
½ Medium Onion Chopped small
6 Garlic Cloves chopped
½ C. Frozen Green Peas
½ of Medium sized Head of Cauliflower cut into florets
1c. Cooked Garbanzo Beans / Chickpeas
1 ¼.c. Veggie Broth
1/2c. Unsweetened Good Karma Flax Milk (or your favorite non-dairy milk unsweetened)
Black Pepper about 10 shakes
½ Tsp. Sea Salt
1 tsp. Fresh or Dried Thyme
1 TBLS. Distilled Coconut Oil (or Olive Oil)
4 TBLS. Arrowroot Powder
9 in Pie Plate
1) Make crust:
In a food processor put Bob’s Red Mill mix; add softened coconut oil pulse for 12 times for 30 sec
Put mixture in bowl, add 6 TBLS. Ice cold water, mix thoroughly
Split mixture into 2 equal parts, forms into discs and wrap in plastic wrap, put in refrigerator for 25 min, not longer or the dough will become too hard
2) Make Filling:
Bring a pot of water to boil add potatoes, and cook just till turning a little soft, about 10 min don’t overcook them they will cook more later, then drain
Sautee’ onions and garlic in oil, just till starting to brown, then add veggie broth, flax milk, cauliflower, peas, garbanzo beans, thyme, salt, pepper, and coconut oil
Bring to boil then turn down to simmer covered for 15 min
After 15 min add cooked potatoes and arrowroot powder, stir well!
Cook another 10 min then turn off
3) Turn oven to 400 degrees
4) Spray 9 in Pie Plate with non stick spray
5) Take discs out of refrigerator and roll out to size of pie plate for both crusts
The way I do this is wrap your rolling surface with plastic wrap then cover the pie disc with two long pieces of plastic wrap (you don’t want to add any flour!) spray the bottom side of plastic wrap to help prevent sticking roll your rolling pin over the plastic wrap,
Once you have rolled out the first pie take off top layer of plastic wrap and place pie plate upside down over crust and flip, press it into pie gently, feel free to gently fill in holes
6) cook just the bottom crust empty in the oven for 10 min
7) Then take from oven and Pour in the Filing
8) Add the top crust and pinch sides
9) Put in oven for 2o min
10) Then lower temp to 325 degrees and cook for another 20 min
Since the inside was mainly cooked before putting it in the crust, the pie should be done.
The edges will be starting to brown, if they are getting to brown place aluminum foil around
edges to prevent burning.
11) Let cool and cut to eat!
If for some reason you or your kids don’t like peas, feel free to leave them out, it won’t upset the balance of the recipe. I do think this recipe would be a total hit for kids!
I would love to hear from you in the comments about your experiences with pies or this recipe!