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Food Monster - Recipes

Raw Pot Pie [Vegan, Gluten-Free]

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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]

This Recipe is :

Dairy FreeRaw VeganVegan

Ingredients

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

Preparation

To Make the Vegetables:

  1. Dice or shred vegetables.
  2. Dehydrate on a tray at 165°F for 1 hour, turn down to 115°F, and dehydrate for another hour.
  3. Or, simmer the vegetables for 10 minutes on medium-low -or, dry roast at 350°F for 20 minutes.

To Make the Gravy:

  1. Process all of the ingredients together in a blender.
  2. Dehydrate in a glass bowl alongside the vegetables.
  3. Or, warm in a pan for 10 minutes on low.

To Make the Crust:

  1. Soak buckwheat for 1-2 hours, rinse, and drain. Use right away, or continue to rinse twice a day, until sprouted.
  2. Shape crust into dish of choice.
  3. Dehydrate alongside gravy and vegetables.
  4. Or cook at 350°F for up to 20 minutes.

To Assemble:

  1. Add gravy to the vegetables and stir well, then add the mixture into the crust.
  2. As an optional step, add a lattice on top, and dehydrate for another 20 minutes at 165°F.

Notes

Store in an airtight container, in the refrigerator for up to 2 days.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Buckwheat

 

AUTHOR & RECIPE DETAILS


photo

Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." When she’s not practicing and teaching aerial acrobatics or hanging from trees, she's experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating favorite recipes, making them with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their own lifestyles by focusing on inner thoughts and feelings, replacing favorite go to foods with healthier equivalents, and finding fun fitness activities that empower.


 

 



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26 comments on “Raw Pot Pie [Vegan, Gluten-Free]”

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Basil Foss
3 Months Ago

Must try this dish


Reply
Debbie Barger
3 Months Ago

Don't knock it until you've tried it! We were Very pleasantly surprised how good it was! ❤️


Reply
Bryce Cull
3 Months Ago

Debbie Barger


Reply
Kicki Bältsjö
3 Months Ago

Looks terrible


Reply
Lindita Maria
3 Months Ago

This probebly looks really good if your raw and hungry for cooked food.


Reply
Stephanie Hitchings
3 Months Ago

Ew not good at all


Reply
Carlus Reef
3 Months Ago

Looks good...cant wait to see it baked


Reply
Sarah Elizabeth Locke
3 Months Ago

something to consider Roland Ashley


Reply
Sandra Jordens MacKinnon
3 Months Ago

Miles Jay mmm


Reply
Heather Lelane Parks
3 Months Ago

Jaya Drapou - this sounds amazing!


Reply


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