This fresh and flavorful raw pot pie is made with root vegetables, herbaceous gravy, and a gluten-free buckwheat crust. This gravy is super flavorful and can be made with any spices and herbs you prefer. Depending on the tools you have on hand, it can be prepared completely raw, semi-cooked, or fully cooked. This unique take on pot pie is sure to capture the hearts of your family!
Raw Pot Pie [Vegan, Gluten-Free]
For the Vegetables:
- 2 cups carrots
- 2 cups rutabaga
- 1 cup kohlrabi
- 1 cup broccoli
- 1/2 cup mushrooms, 1 tablespoon tamari
For the Gravy:
- 2 cups non-dairy milk
- 1/4 cup celeriac
- 1/8 cup onion
- 2 cloves garlic
- 2 tablespoons oil of choice
- 2 tablespoons chia seeds
- 1 tablespoons tamari or soy sauce
- 1 teaspoon fennel seed, mustard seed, fenugreek
- 1 teaspoon oregano, thyme, rosemary basil, dried
- Sea salt and black pepper, to taste
For the Crust:
- 2 cups buckwheat, soaked and/or sprouted
- 1/2 cup almond flour
- 1/4 cup flax seed, freshly ground
- 1/4 teaspoon sea salt
To Make the Vegetables:
- Dice or shred vegetables.
- Dehydrate on a tray at 165°F for 1 hour, turn down to 115°F, and dehydrate for another hour.
- Or, simmer the vegetables for 10 minutes on medium-low -or, dry roast at 350°F for 20 minutes.
To Make the Gravy:
- Process all of the ingredients together in a blender.
- Dehydrate in a glass bowl alongside the vegetables.
- Or, warm in a pan for 10 minutes on low.
To Make the Crust:
- Soak buckwheat for 1-2 hours, rinse, and drain. Use right away, or continue to rinse twice a day, until sprouted.
- Shape crust into dish of choice.
- Dehydrate alongside gravy and vegetables.
- Or cook at 350°F for up to 20 minutes.
- Add gravy to the vegetables and stir well, then add the mixture into the crust.
- As an optional step, add a lattice on top, and dehydrate for another 20 minutes at 165°F.
Store in an airtight container, in the refrigerator for up to 2 days.
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