This recipe for vegan pot pie comes courtesy of Kathy Cox from The Little Mustard Seed Cafe in New Baltimore.
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.