Roasted Vegetable Pot Pie

    Roasted Vegetable Pot Pie
    Course: Main Course
    Keyword: vegetarian
    Roasted Vegetables
    • 2 cups kabocha squash cubed
    • 2 cups cauliflower roughly chopped
    • 1 medium potato cubed
    • 3 cloves garlic peel on
    • 2 cups mushrooms quartered
    • 3 tablespoons olive oil
    • salt & pepper
    • 3 tablespoons olive oil
    • 1 medium onion chopped
    • cup flour
    • ½ tsp salt
    • ¼ tsp pepper
    • 1/8 tsp white pepper
    • 1/4 tsp thyme
    • ¼ tsp celery seed
    • ½ cup frozen peas
    • cup vegetable broth
    • cup unsweetened plain almond milk
    • 2 unbaked pie crusts
    1. Preheat oven to 350 F.
    2. In a large mixing bowl, combine squash, cauliflower, potato, mushrooms and whole garlic cloves. Toss with 3 tablespoons of olive oil and salt & pepper to taste.
    3. On a parchment lined baking sheet, spread vegetables out evenly. Roast in the oven 20-30 minutes, on the middle rack, until tender and starting to burn/brown on the edges. Remove from oven to cool.
    4. Turn oven up to 425 F.
    5. In a large saucepan over medium heat, add 3 tablespoons of olive oil. Saute onions until translucent.
    6. Stir in the flour, salt, pepper, white pepper, thyme and celery seed.
    7. Slowly whisk in veggie broth and then unsweetened plain almond milk. Whisk for about 7 minutes until thickened. Don't let it burn! Remove from heat and set aside.

    8. Place the bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.
    9. Remove garlic from the roasted vegetables. Peel and mince it.
    10. Add roasted vegetables, peas and garlic to the 'sauce' mixture and stir gently to combine. Pour it all into bottom pie crust.

    11. Cover with top pie crust, seal edges and then cut several small slits into the top of the pie crust to allow steam to escape.
    12. Bake for about 30 minutes or until pastry is golden brown and filling is bubbly.
    13. Remove from the oven and allow it to cool for 10 minutes before serving.

  • Recipes

    Quick Pickled Onions

    I love pickled onions. on any kind of tacos on a grilled fish sandwich on a charcuterie board on avocado toast with roasted chicken straight out of the jar These pickles…

  • Featured Recipes

    Falafil Salad

    This is an easy, satisfying salad for lunch or dinner. Look for boxed falafil mixes that are gluten-free or do not have flour or wheat added, but instead are made of…

  • Featured Recipes

    Instant Pot Tangelo Marmalade

    Our abundance of homegrown citrus inspired me to make marmalade. The Instant Pot makes it easy…but you can do the same on a regular stovetop. You can also mix citrus: Oranges,…