Go Back
Print

Gluten-free and Vegan Pot Pie

Course Lunch & Dinner, Main Dishes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 300kcal

Ingredients

filling

  • 4 tbsp extra virgin olive oil
  • 1/2 cup chopped onions
  • 1 tbsp finely minced garlic
  • 1 cup frozen sliced carrots
  • 1 and 1/4 cup frozen peas
  • 1 cup frozen sweet corn
  • 2 cups potatoes cut into small cubes
  • 8 ounces tempeh cut into small cubes (make sure it's a gluten free brand!!)
  • 2 tbsp organic corn starch or arrowroot powder
  • 2 cups unsweetened plain almond milk
  • 1/2 tbsp dijon mustard
  • sea salt to taste

crust

  • 1 and 1/3 cup gluten-free all purpose flour
  • 1 cup cold vegan butter cut into cubes
  • 1/3 cup vegetable broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp sea salt

Instructions

  • preheat the oven to 375 degrees.
  • on the stove, sauté the veggies, tempeh and garlic in olive oil for 8-9 minutes and stir often on medium high heat
  • then, add the almond milk, mustard and corn starch. cook another 7-8 minutes.
  • then, pour into a 9 x 13 baking dish. for the crust, add all ingredients to a food processor and blend on high until a thick dough forms.
  • roll out the dough 1/4-1/3 inch thick and place on top of the pot pie covering as much as possible. bake at 375 for 30 minutes and then enjoy!!