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    Roasted Vegetable Pot Pie

    Roasted Vegetable Pot Pie
    Course: Main Course
    Keyword: vegetarian
    Ingredients
    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
    Sauce
    • 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
    Instructions
    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.

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