One of my favorite easy weeknight meals (and perfect Thanksgiving side dish!) involves putting lots of veggies into a whole-wheat crust and baking it in the oven. I love semi-homemade meals because as a mom of 2, time somehow always escapes me. ⏰ This veggie pot pie is made with golden caramelized onions, sautéed mushrooms, fragrant garlic, sweet carrots, vitamin rich celery, creamy sweet potatoes, and cauliflower rice for texture. The aromatic pie made the kitchen smell SO good... definitely a recipe you’ll want to try! 🌱 You can also bulk it up by adding quinoa for some plant-based protein!
Preheat oven to 425F. Wash and dry a large sweet potato and roast for 45 minutes on the middle rack with tin foil on the bottom rack below it (to collect any drippings). Remove skin and chop.
Lower oven temp to 400F. Bake one pie crust in oven until firm, about 8 minutes. Remove from oven and increase heat to 425F again.
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.
Stir in carrots, celery, and cauliflower rice. Pour in vegetable broth. Add in cooked sweet potatoes.
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.
In a separate bowl, whisk together the tapioca flour, coconut aminos, and water until well combined.
Stir into veggies and cook a few minutes until sauce thickens.
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).
Bake for 25-30 minutes, or until the crust is golden. Enjoy!