Vegan Pot Pies – Gluten Free

• Vegetarian

• Produce

  • 2 cups Carrots
  • 4 stalks Celery
  • 4 cloves Garlic
  • 2 cups Mushrooms
  • 1 Onion, small
  • 1/2 cup Peas, frozen
  • 1 stalks Thyme, fresh

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 2 tbsp Vegan butter

• Baking & Spices

  • 1 Filo dough, Gluten free
  • 1/4 cup Gluten free flour
  • 1 Salt & pepper

Found on jessicainthekitchen.com

Description

Ingredients

• 2 tablespoon vegan butter
• 1 small onion
• 2 cups sliced carrots
• 4 stalks celery, finely chopped
• 2 cups sliced mushrooms
• 4 cloves garlic, minced
• 1-2 stalks fresh thyme
• ¼ cup gluten free flour
• 3 cups vegetable broth
• salt & pepper to taste
• ½ cup frozen peas
• Gluten free Filo dough, gluten free vegan pie crust or gluten free puff pastry

Directions

• Preheat oven to 375 degrees. Set aside 5-6 ramekins.
• In a pan over medium heat, melt vegan butter.
• Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.
• Add in the gluten free flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.
• Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).
• Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.
• Pour mixture into medium sized ramekins and top with your desired raw topper.
• Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.
• Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!