food
Vegan Fall Pot Pies
These gluten-free savoury pot pies are perfect for a chilly autumn night.
food
Vegan Fall Pot Pies
These gluten-free savoury pot pies are perfect for a chilly autumn night.
Supplies
- 2 tablespoon olive oil, divided
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 2 carrots, diced
- 1/2 cup frozen corn
- 1 cup frozen peas
- 1/2 cup frozen green beans
- 6 cremini mushrooms, quartered
- 1/3 cup unsweetened plain almond milk
- 2 cups low sodium vegetable broth
- 1 teaspoon sea salt, plus more for topping
- 1/2 teaspoon ground black pepper, plus more for topping
- 1/4 cup chickpea flour
- 2 tablespoon arrowroot starch
- 2-3 baby red potatoes, thinly sliced
Steps
- Preheat oven to 425 degrees F.
- Add 1 tablespoon. olive oil in a large saucepan over medium heat. Once hot, add onion, carrot, garlic, mushrooms, pepper, and salt, and then stir stir. Cook until soft, about 6-8 minutes.
- Add the chickpea flour and arrowroot starch, and stir to incorporate.
- Add almond milk, vegetable broth, frozen vegetables, and stir. Simmer until the mixture is thickened, about 10 minutes.
- Divide the mixture evenly between 2-4 ramekins.
- Top with the sliced potatoes and brush the potato slices with the remaining olive oil.
- Sprinkle top with extra salt and black pepper.
- Bake for 30-40 minutes, or until the tops are crispy and golden brown.