{vegan & gluten-free} veggie pot pies

September 6, 2011

I must say.  I had the best Labor Day weekend ever.  


I relaxed with friends, spent some quality girl time with my sister, had fun in the sun, took part in a (fabulous-over-the-top-best-party-I've-ever-been-to) party hosted by Camille Styles that headlined one of my very favorite bands 

and the peak of this wonderful weekend....

Only hours old.  Adorable baby Ellie! 
...was welcoming a new baby into my family.  I'm now an aunt (times two!) and couldn't be prouder.  
I'm still on a "baby high" and am content to stay here for at least a month or so.  
On top of the wonderful weekend events, the weather here in Austin has been beautiful.  Complete with sunny skies and breezy perfection.  I awoke this morning for work to find it a chilly 55 degrees out, which immediately sent my mind to warm, comforting foods.  Pot pies are the ultimate comfort food and with this vegan and gluten-free crust, you'll be on your way to pure food comfort without having to trade up a pant size.  
I hope you had a relaxing holiday weekend and enjoyed time with friends and family!

The vegetables for the filling are completely up to your preference and are flexible – just use whatever you have on hand or anything that sounds like it would be good in a pot pie.   That also means if an abundance of veggies aren't your thing, by all means, add some meat if you like.   Shoot for the stars!

Veggie Pot Pies 

vegan, gluten-free
*Yields 4 servings (depending, of course, on the size your ramekins) 

For the filling
2 cups butternut squashed, peeled and cubed into 1/2 inch pieces
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 medium onion, finely chopped
1 cup baby bella mushrooms, chopped
1/3 cup frozen peas
1 ear fresh corn, kernels removed
1 cloves garlic, finely chopped
salt to taste
1 teaspoon dried oregano
1 bay leaf
pinch of red pepper flakes

For the crust
3/4 cup amaranth flour
3/4 cup white rice flour
1/4 cup potato starch
1 tablespoon xanthan gum
1/2 teaspoon salt
3 tablespoon coconut oil, room temperature
3 tablespoon canola oil
1 1/2 tablespoon apple cider vinegar
2 1/2 tablespoon cold water, add more as needed
olive oil, to brush over top of crust
  1. To prepare filling, sauté veggies (in a bit of olive oil) until softened.  Add bay leaf, oregano, salt, pepper and red pepper flakes and heat, stirring occasionally.  Remove from heat, remove the bay leaf, and fill your serving dishes. 
  2. To prepare the dough, preheat oven to 350 degrees.  Stir together flours, starch, salt, and xanthan gum until well incorporated.  Add oils, apple cider vinegar and water.  Mix with a fork until dough is forms. Add water as needed.
  3. Roll the dough out into a 1/4 inch sheet. Cut out circles slightly larger than your serving dishes. Carefully transfer your dough circles onto the top of your filled serving dishes. 
  4. Brush a thin coat of olive oil over the top of the crust. 
  5. Place ramekins on a baking sheet and bake at 350° for 15-25 minutes.