Vegan Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable-filled pot pie with a flaky gluten-free and paleo crust. The creamy filling loaded with mushrooms, potatoes, carrots, and peas makes this substantial and satisfying for chilly dinners; it also freezes well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ⅓ cups (120g) almond flour
- ½ cup (70g) cassava flour
- 3 tablespoons nutritional yeast
- ¼ teaspoon dried thyme leaves
- ½ teaspoon sea salt
- 6 tablespoons refined coconut oil (chilled)
- 1 flax egg
- 2 tablespoons unsweetened almond milk (or cold water)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- ½ pound cremini mushrooms (diced)
- 1 large Yukon gold potato (diced)
- ½ cup fresh or frozen peas
- 2 garlic cloves (minced)
- 1 tablespoon + 2 teaspoons arrowroot or tapioca starch
- 1 ½ cups low sodium vegetable broth
- ½ cup unsweetened almond milk
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 213mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 912mg
- Calcium
- 147mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.