Ingredients

The following ingredients have 5 Servings
  • 1 1/2 cups gluten free flour
  • 1/2 teaspoon salt
  • 1/2 cup vegan buttery spread (chopped in small pieces)
  • 3-5 Tablespoons water
  • 1 small onion (chopped)
  • 2 Tablespoons vegan buttery spread
  • 3 stalks celery (chopped)
  • 1 cup carrots (shredded)
  • 2 cups mushrooms (sliced)
  • 1 1/2 cups Yukon Gold potatoes (diced)
  • 2 1/2 cups vegetable broth
  • 3/4 cup full fat coconut milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2/3 cup frozen corn kernels
  • 2/3 cup frozen peas
  • 1 Tablespoon melted vegan buttery spread

Instruction

  • Make the crust: Place the gluten free flour blend, salt, and vegan butter spread in a bowl and use a pastry cutter to mix together until it looks like coarse crumbs. Add the water a little at a time until the dough comes together.
  • Pat the dough into a disc and wrap with plastic wrap. Place in the refrigerator while you make the rest of the recipe.
  • Place the onion, celery, carrots, and vegan buttery spread in a pot and cook over medium heat until softened, about 10-12 minutes.
  • Add the mushrooms, potatoes, and vegetable broth. Bring to a boil, then reduce heat to medium high. Cook until the potatoes are tender, about 10 minutes.
  • Reduce the heat to medium. Add the full fat coconut milk, garlic powder, onion powder, salt, pepper, and paprika. Stir to combine.
  • Add the corn kernels and peas and cook until heated through, about 5 minutes. Reduce heat to low.
  • Place the disc of dough on a well floured surface. Roll out until about 1/4 inch thick. Use a knife to cut out circles to go on the top of pot pies.
  • Place 8 ounce ramekins on a rimmed baking sheet. Place some of the scraps of dough into the bottom of the ramekin (Just a little dough will do! And it doesn't have to look perfect because no one will see it).
  • Pour the vegetable filling into each ramekin. Place a dough circle on top of each pie, and cut a few slits in the center of the crust.
  • Brush the top crust with some melted vegan buttery spread.
  • Bake at 375 for 30 minutes, or until lightly golden.