This recipe for vegan pot pie comes courtesy of Kathy Cox from The Little Mustard Seed Cafe in New Baltimore. For more information on the restaurant, visit www.thelittlemustardseedcafe.com
1 cup diced carrots
1 cup frozen green peas
1/4 cup sliced celery
1/2 cup diced onion
1/2 cup diced potato
1 cup diced sweet potato or other seasonal veggies
1 clove garlic diced
1/2 t black pepper
1 t sea salt
1/2 cup coconut milk
1-1.5 cup vegetable stock
1/2 cup pureed chick peas
1 t all purpose seasoning (or seasoning of choice)
1 baked, gluten free pie crust
1 unbaked gluten free pie crust
-Preheat oven to 375 degrees.
-Add 1/4 cup vegetable stock to small pot. Add onions and garlic. Cook until soft. Add remaining ingredients. Allow to come to just under a boil and then turn heat to low and allow to simmer for 1/2 hour or until all vegetables are tender but not squishy.
-Add vegetable mixture to baked pie crust. Top with unbaked pie crust and seal edges. Cut several small slits in unbaked pie crust to allow steam to escape.
-Bake in preheated oven for 30-40 mins or until pie crust is golden brown and filling is bubbly.