Vegetable Pot Pie (Vegan)

Inspired by @allrecipes

 2 tbsp avocado oil
 1 onion, chopped
 8 oz mushrooms
 2 cloves garlic, minced
 1 carrot, diced
 1 stalk celery, chopped
 16 oz riced cauliflower
 3 cups vegetable broth
 1 large sweet potato, roasted for 45 minutes on 425F
 1 tsp salt
 1 tsp black pepper
 4 tbsp tapioca flour
 2 tbsp coconut aminos
 ¼ cup water
 2 whole wheat 9" deep dish pie shells

1

Preheat oven to 400F. Bake one pie crust in oven until firm, about 8 minutes. Remove from oven and increase heat to 425F.

2

Heat oil in a large saucepan. Saute onions until translucent. Add in mushrooms and cook until both are golden. Add in garlic and cook for another 5 minutes until fragrant.

3

Stir in carrots, celery, and cauliflower rice. Pour in vegetable broth. Add in cooked sweet potatoes.

4

Bring to a boil and then reduce heat to simmer and cook covered for 5-10 minutes until veggies are tender. Season with salt and pepper.

5

In a separate bowl, whisk together the tapioca flour, coconut aminos, and water until well combined.

6

Stir into veggies and cook a few minutes until sauce thickens.

7

Pour the filling into a pie crust. Top with the remaining pie crust (I used cookie cutters to shape it into stars, but a traditional pie top works well too).

8

Bake for 25-30 minutes, or until the crust is golden. Enjoy!

Ingredients

 2 tbsp avocado oil
 1 onion, chopped
 8 oz mushrooms
 2 cloves garlic, minced
 1 carrot, diced
 1 stalk celery, chopped
 16 oz riced cauliflower
 3 cups vegetable broth
 1 large sweet potato, roasted for 45 minutes on 425F
 1 tsp salt
 1 tsp black pepper
 4 tbsp tapioca flour
 2 tbsp coconut aminos
 ¼ cup water
 2 whole wheat 9" deep dish pie shells

Directions

1

Preheat oven to 400F. Bake one pie crust in oven until firm, about 8 minutes. Remove from oven and increase heat to 425F.

2

Heat oil in a large saucepan. Saute onions until translucent. Add in mushrooms and cook until both are golden. Add in garlic and cook for another 5 minutes until fragrant.

3

Stir in carrots, celery, and cauliflower rice. Pour in vegetable broth. Add in cooked sweet potatoes.

4

Bring to a boil and then reduce heat to simmer and cook covered for 5-10 minutes until veggies are tender. Season with salt and pepper.

5

In a separate bowl, whisk together the tapioca flour, coconut aminos, and water until well combined.

6

Stir into veggies and cook a few minutes until sauce thickens.

7

Pour the filling into a pie crust. Top with the remaining pie crust (I used cookie cutters to shape it into stars, but a traditional pie top works well too).

8

Bake for 25-30 minutes, or until the crust is golden. Enjoy!

Vegetable Pot Pie (Vegan)

2 Comments

  1. Looks delicious! Just wanted to leave a message regarding a typo. You have soy sauce listed in step 5 but not in the ingredients and this recipe is categorized as soy free. I figure you meant to say coconut aminos in step 5 😉 still looks yummy!

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