Pot pie, with its flaky crust and creamy center, is considered comfort food for many people but often includes cheese and a crust that is not gluten-free. What’s a girl to do when she needs some comfort food but can’t tolerate gluten or dairy? We’ve created our own Vegan Pot Pie that’s not only dairy-free but also gluten-free and truly delicious!
My crust cracked while laying it over the vegetables but don’t let that stop you from giving this one a try. It might not be the most beautiful dish you’ve ever served but it was delicious! Two thumbs up from everyone who tried it!
Not a fan of the veggies called for in this recipe, go ahead and use what you like best. This recipe is versatile!
Get some help in the kitchen for this one, prepping the veggies did take a little time.
Add creamy cashew sauce to your sautéed veggies. Place in a casserole dish and cover with your prepared crust. Bake and enjoy…it’s that easy!
How did we get that cheesy flavor in our Vegan Pot Pie recipe?
Bragg Nutritional Yeast Seasoning
- 1/2 cup almond flour
- 1/2 cup sorghum flour
- 1/2 cup oat flour
- 2 tablespoons arrowroot powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons coconut butter (not oil)
- 2 tablespoon cold coconut oil
- 3 tablespoons cold water
- 3/4 cup soaked cashews (2-4 hours is best)
- 1 tablespoon Bragg Nutritional Yeast Flakes
- 2 tablespoons fresh squeezed lemon juice
- 1/4 cup vegetable broth
- 2 tablespoons arrowroot powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil
- 1.5 cups diced sweet potato (cut into bite-size pieces)
- 2 stalks celery, finely diced
- 1 large leek, washed (make sure all sand is removed) and diced
- 2 carrots, diced (bite-size pieces)
- 1 cup chopped shiitake mushrooms
- 1 cup chopped broccolini
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1/3 cup vegetable broth
- 1/2 teaspoon fine sea salt
- fresh cracked pepper to taste
- Preheat oven to 350 degrees F.
- Using a food processor, add flour (oat, sorghum, almond & arrowroot), sea salt and fresh chopped rosemary. Pulse until it all comes together.
- Add coconut butter and coconut oil. Pulse until crumbly.
- Add cold water, 1 tablespoon at a time, until dough ball begins to form.
- Remove from food processor and roll out dough between two pieces of parchment paper.
- Drain cashews and add to high-speed blender or food processor.
- Add all other ingredients, yeast flakes, lemon juice, sea salt, vegetable broth and arrowroot powder. Blend until creamy. Set aside.
- Using a large soup pot, over medium-high heat, add extra-virgin olive oil, leeks, celery and sweet potatoes. Sauté, stirring frequently about 5 minutes.
- Add carrots, shiitake mushrooms, broccolini, garlic, thyme, rosemary, sea salt, pepper and vegetable broth. Cover and continue to cook for another 5-10 minutes or until vegetables are soft and tender. Stir frequently.
- Add Creamy, Cheesy Sauce to your finished vegetables and stir until well coated.
- Pour vegetable mixture into a casserole dish.
- Lay prepared gluten-free crust over the vegetables. Pierce top of crust with a fork or knife.
- Place in oven and bake 40 minutes or until top (crust) begins to brown.
- Cool slightly and serve.
- ENJOY!
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.