Gluten Free Vegan Pot Pie Crust

Just whisk together the dry ingredients, then cut in the butter with a pastry cutter or fork. This gluten free pie crust comprises of coconut flour and cocoa powder, resulting in a chocolate base for all your favourite fillings.

Vegetable Pot Pie Recipe Vegetable pot pies, Pot pie, Food

Store in the fridge in an airtight container or wrap in plastic until ready to use!

Gluten free vegan pot pie crust. This is a hearty, filling vegan dinner that is perfect for chilly days. In same saucepan, whisk together crust ingredients:. Bake the crust all the way through, about 15 minutes, until its golden brown and cooked all.

It is easy to prepare, full of veggies and loved by everyone. If you wish to only have a top crust or if you wish to make smaller pot pies in ramekins with just top crusts, make sure to halve the pie dough recipe. I used 3/4 cup (120 grams) of rice flour and 5 tbsp (40 grams) of.

Store any leftover pot pie in an airtight container in the fridge. Stir in chicken or turkey, if desired. In a large bowl whisk together the almond flour, tapioca starch and sea salt.

Hopefully, every spoonful will transport you to your happy place, such as your home, or your grandmas. If you're still feeling intimidated, be sure to watch the video to see the whole process in action (5 min). Follow the cooking instructions for your meatless meat and just add it to the vegetable mix.

I hope you like it as much as we do. This creamy vegan pot pie soup with millet and chia crust is perfect for lunch or dinner. Dough in ball in bowl of food processor.

To reheat, you can do it in the microwave or in the oven to gain back some crispness of the crust. This pot pie has a top and bottom crust, which is how my husband requires his pot pies! Next, add in the egg and vanilla until well combined.

It is the perfect low carb pastry to serve all of your vegan,.

Creamy Vegan Pot pie soup with Millet and Chia crust