Raw Vegan Pot Pie
a fresh and flavorful vegan pot pie.
Servings: 2
Ingredients
Veggies
- 2 cups carrot
- 2 cups rutabaga
- 1 cup kohlrabi
- 1 cup broccoli
- 1/2 cup mushrooms + 1 tbsp tamari
Flavorful Gravy
- 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
Crust
- 2 cups buckwheat; soaked and/or sprouted
- 1/2 cup almond flour
- 1/4 cup flax seed; freshly ground
- 1/4 tsp sea salt.
Instructions
Veggies
- 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.
Gravy
- 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.
Crust
- 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.
Assembly
- 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.
Notes
Store crust separately from the gravy and veggies, so the crust doesn't get soggy.
To Reheat; Dehydrate both components at 165F for 1 hour, or non-raw* Bake at 350F for 20 minutes.
To Reheat; Dehydrate both components at 165F for 1 hour, or non-raw* Bake at 350F for 20 minutes.