How is this Raw Pot Pie prepared without cooking?

The vegetables, gravy, and crust are primarily prepared using a dehydrator at specific temperatures, maintaining their raw integrity. Alternatively, some components can be lightly simmered or roasted.

What makes the crust for this Raw Pot Pie unique?

The crust is made from soaked and/or sprouted buckwheat combined with almond flour and ground flax seed, offering a gluten-free and nutrient-dense base that can be dehydrated or lightly baked.

What gives the gravy its creamy texture and flavor in this raw recipe?

The gravy achieves its creaminess from non-dairy milk blended with celeriac, onion, garlic, and chia seeds, seasoned with tamari and a blend of dried herbs and spices.

Can I use different vegetables in the Raw Pot Pie filling?

Yes, while the recipe suggests carrots, rutabaga, kohlrabi, broccoli, and mushrooms, you can certainly substitute with other raw-friendly vegetables you enjoy.

How should I store leftover Raw Pot Pie?

Store any leftover Raw Pot Pie in an airtight container in the refrigerator. Since it's a raw dish, it's best consumed within a few days to maintain freshness.

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Raw Pot Pie
[Vegan, Gluten-Free]

AS By: Amanda Nicole Smith

Author Bio

Amanda Nicole Smith is all about pure food and fitness, which make up what she... Read More

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A rustic Raw Pot Pie, topped with an optional lattice crust, filled with colorful dehydrated vegetables and creamy gravy, served in a small individual dish.

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Ingredients You Need for 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

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How to Prepare Raw Pot Pie [Vegan, Gluten-Free]

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.

To Assemble:

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.