A super fresh and flavorful vegan pot pie made with winter root veggies, herbaceous gravy, and gluten-free buckwheat crust.
This pot pie can be prepared completely raw, cooked, or a hybrid depending on available tools, time and preferences.
I always try to find balance between raw food and cooked food. There is a lot of controversy about the health pros and cons of both. Non-raw vegans claim that vegetables such as carrots are more nutritious cooked, and raw vegans claim all vegetables are more nutritious raw. You could study the detailed differences and the science all day long, but what I realized is, when it comes to vegetables it doesn’t matter as long as you balance the two. The real question is “What do you prefer, taste-wise, in this particular recipe?”
In the winter I prefer simmering root vegetables until soft, and in the summer I prefer veggies like zucchini, bell peppers, tomatoes, mushrooms, and peas using the raw vegan method.
The complete raw vegan version takes 2 hours to “cook”, mainly standby time, and the cooked version takes 20 minutes to cook.
Raw; Dehydrated for 2-4 hours
In the pictures, I diced and dehydrated the veggies for 2 hours; 1 hour at 165F and 1 hour at 115F. They shrunk, and got soft on the outside, but still a little crunchy on the inside. If you want them softer I recommend shredding them rather than dicing, or dehydrating them longer.
Simmered for 10 minutes
Or Dry roasted for 20 minutes
Cooking the root vegetables in this recipe may be your best bet. You could cook them in a little bit of water over a skillet for 10-20 minutes on medium-low, or you can dry roast them for 20 minutes at 350F. The cooked version obviously results in a softer veggie.
This gravy is super flavorful and can be made with any spices and herbs you prefer. In the recipe below I gave you a basic spice and herb combination.
If you plan on using celeriac as the recipe calls for, I recommend a high speed blender. If you don’t have access to celeriac or a high speed blender try using a teaspoon of celery seed instead.
The point of the following is to warm and thicken up the gravy:
Raw, Dehydrated for 2 hours
The gravy can be put into a glass bowl and dehydrated alongside the veggies.
Simmered for 10 minutes
Or you can put the gravy in a sauce pan and let it heat up on low for about 10 minutes.
Raw; Dehydrated for 2 hours
The crust can be dehydrated alongside the veggies and gravy. There is also the option to either sprout the buckwheat or just let it soak for a few hours.
Baked for 20 minutes
Or you can bake the crust at 350F for about 20 minutes. If you’re gong to bake it I don’t recommend going through all the trouble to sprout the buckwheat.
Raw Vegan Pot Pie
- 2 cups carrot
- 2 cups rutabaga
- 1 cup kohlrabi
- 1 cup broccoli
- 1/2 cup mushrooms + 1 tbsp tamari
- 2 cups non-dairy milk; i.e. coconut milk
- 1/4 cup celeriac
- 1/8 cup onion
- 2 cloves garlic
- 2 tbsp oil of choice
- 2 tbsp chia seeds
- 1 tbsp tamari; or soy sauce
- 1 tsp fennel seed mustard seed, fenugreek
- 1 tsp oregano thyme, rosemary basil; dried
- sea salt and pepper to taste
- 2 cups buckwheat; soaked and/or sprouted
- 1/2 cup almond flour
- 1/4 cup flax seed; freshly ground
- 1/4 tsp sea salt.
- Dice or shred veggies.
- Dehydrate on a tray at 165F for 1 hour, turn down to 115F and dehydrate for another hour.
- Or simmer for 10 minutes on medium/low -or- dry roast at 350F for 20 minutes.
- Process all of the ingredients together in a blender.
- Dehydrate in a glass bowl alongside veggies.
- Or warm in a slice pan for 10 minutes on low.
- Soak buckwheat for 1-2 hours, rinse and drain. Use right away or continue to rinse twice a day until sprouted.
- Shape crust into dish of choice.
- Dehydrate alongside gravy and veggies.
- Or cook at 350F for up to 20 minutes.
- Add gravy to veggies and stir well.
- Add the veggies and gravy into the crust.
- Optional; Add the lattice on top, and dehydrate for another 20 minutes at 165 F.
To Reheat; Dehydrate both components at 165F for 1 hour, or non-raw* Bake at 350F for 20 minutes.