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Vegan Gluten Free Veggie Pot Pie

Here’s part two to the lentil loaf that I made for our Canadian Thanksgiving. I always saw pot pies as a comfort food and something that I’d love to bite into. The challenge of making a gluten free crust that isn’t horrible was a tough one.

Here’s how I made it:
2 cup of millet flour
1 cup of sweet sorghum flour
1 cup of tapioca flour
1 tbsp xanthum gum
3 tbsp Italian seasoning
1 tbsp parsley (dry is fine, but if you use fresh make sure it’s really dry)
1 tbsp raw minced garlic
1/2 cup of Earth Balance
1/4 cup of water

Place all dry ingredients in a bowl, mix well, then transfer to a food processor. Using a S blade mix the dry ingredients, then add in the garlic and water. Keep adding water until the mixture balls on its own in the machine. I honestly can’t recall how much I used, it might have been a cup, it might have been 1/2 a cup, so it’s safe to use 1/4 cup increments.

At this point you can measure out your bottom/top crusts as you’ll be too busy with the filling once you’ve made it. This is a very forgiving dough, so it can be pinched together if you don’t roll it out properly. Do make sure the dough is thin because if you make it more than 1/4″ thick it will just be gummy and gross. Try to make it as thin as you can. I would highly suggest using a French rolling pin if possible, they’re really quite handy. If you don’t have much counter space or don’t want to roll it out on your counter, you can roll the dough between two pieces of parchment paper. I used a cutting board and dusted it lightly with millet flour to roll mine out.

Lidia Le François, vegan, gluten free, Air Eater, veggie pot pie

The filling:
1 cup of carrots roughy chopped
1/2 cup of corn
1/2 cup of cut string beans
1/2 cup of chopped celery
1 red pepper
3 small red potatoes (you can use any colour)
1/2 cup of white chopped onion
1 tbsp raw minced garlic (you can use more if you like up to 3 tbsp)
1/2 cup of shiitake mushrooms (I reconstituted dehydrated mushrooms – fresh is fine)
1/2 cup of millet flour
2 tbsp corn starch
3 cups of vegetable broth (I used 2 bouillon cubes in a quick pinch)

Use a large pot. First place 2 tablespoons of oil/coconut or vegetable in a pot and swirl around to coat the surface. Keep the pot on medium heat. When hot enough add the chopped onion and stir until almost translucent. Add in the garlic and the vegetables. Stir for roughly 8 minutes. Then add in the broth and mix for another few minutes to allow veggies to simmer a bit. If you have used dry mushrooms, keep the water that you used to soak them in, makes an excellent mushroom broth. Then add in the flour, stir for another few minutes and then add the corn starch. The corn starch should thicken up the filling, if it’s too thick just add more water. When cooking like this I like to keep a kettle handy for adding hot water quickly.

After the filling cools slightly, give it at least five minutes to breath, you’ll transfer it into your dish. Here’s where there are two schools of thought on pot pie. You can either have a bottom crust or just a top crust. I opted to go with a bottom and top crust. If you are of the top crust thinking, you’ll only need to use half the dough recipe. Mind you, you might have a bigger or smaller casserole dish, so that’s really up to you.

Once you’ve established whether or not you need a bottom crust, add the filling and cover with a top layer crust that you’ve carefully rolled out before you started making the filling.  You can make slits through the top crust or poke about with a fork to make small vent holes. Continue reading


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Filed under Gluten free eating, Meals, vegan