A Vegan, Gluten-Free, Low FODMAP Pot Pie That Everyone Loves!
This Vegan, Gluten-Free, Low FODMAP Pot Pie is it! Looking for a vegan main dish that works for:
- The holidays – vegan Thanksgiving & Xmas y’all!
- When you need comfort food
- When you have vegans & vegetarians alongside carnivores
This Vegan, Gluten-Free, Low FODMAP Pot Pie is that – and so much more. Jam-packed with root vegetables (carrots, potatoes, parsnips – all with no detectable FODMAPs!) greens (kale – trace FODMAPS), meaty mushrooms (oyster ‘shrooms!), miso for umami, a light thyme-scented sauce made with Low FODMAP Vegetable Broth and unsweetened almond milk. All of this is topped with “buttery”, super-simple drop biscuits made with low FODMAP, gluten-free flour and vegan “butter” spread.
No rolling pin – or baking experience – required!
What This Pot Pie DOESN’T Contain
Many of you asked for a vegan dish that wasn’t based on beans, so there are NONE in sight.
We think the 1-tablespoon of white miso enhances the dish, but you can easily leave it out to make this SOY-FREE as well. You didn’t want tofu, so I didn’t go there either.
I used almond milk to make the sauce, but you could sub in rice milk, if you like, which would make this NUT-FREE.
And of course, as it is VEGAN, there are no eggs, no cheese, no animal products of any kind.
And yet. AND YET, this dish is so warming, hearty and comforting that it will please the meat-eaters, too. And it makes a nice large pan’s worth, so everyone can have some!
Hopefully you know by now that we often offer Tips at the end of a recipe, but I wanted these very helpful Do-Ahead Tips to be up here, front and center.
You can refrigerate the vegetable filling at the end of step 5. Simply cover with plastic wrap and refrigerate overnight, but make sure to bring to room temperature before proceeding.
Also, FYI, If you are super-organized and good at multi-tasking, you can get this on the table on 1 hour.
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Vegan, Gluten-Free, Low FODMAP Pot Pie
Our Vegan, Gluten-Free, Low FODMAP Pot Pie is the perfect choice for a hearty main dish for vegans, vegetarians or even a crowd with a few carnivores thrown in for good measure.
- 2 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent
- 1/2 cup (32 g) finely chopped scallions, green parts only
- 8 ounces (225 g) cleaned and chopped oyster mushrooms
- 2 ounces (55 g) baby kale
- 1/2 medium zucchini, trimmed, quartered lengthwise and chopped
- Kosher salt
- Freshly ground black pepper
- 12 ounces (340 g) small red potatoes, quartered
- 2 medium carrots peeled, quartered lengthwise and chopped
- 2 medium parsnips peeled, quartered lengthwise and chopped
- 1/4 cup (8 g) finely chopped flat-leaf parsley
- 1/4 cup (52 g) vegan “butter” spread, such as Earth Balance
- 1/4 cup (28 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 2 cups (480 ml) Low FODMAP Vegetable Broth, warm or room temperature
- 1 1/2 cups (360 ml) unsweetened almond milk, warm or room temperature
- 1 tablespoon white miso
- 1/2 teaspoon dried thyme
- 1 scant cup (220 m) unsweetened almond milk
- 2 teaspoons lemon juice
- 1 3/4 cups (254 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (52 g) vegan “butter” spread, such as Earth Balance
Begin to bring a large pot of salted water to a boil. Position rack in hottest area of oven and preheat oven to 425°F/220°C. Coat the inside of a 3-quart (2.8 L) casserole dish (or a 13 by 9-inch/33 cm by 23 cm casserole dish) with nonstick spray.
For the Vegetable Filling: Meanwhile, heat Garlic-Infused Oil in a large sauté pan over medium heat until shimmering, then add scallions. Sauté for a couple of minutes until softened, then add mushrooms, kale and zucchini and continue to sauté until vegetables are crisp tender. Season well to taste with salt and pepper. Use a silicone spatula to scrape into a large mixing bowl; no need to wash the pan.
As soon as the pot of water comes to a boil (hopefully you can multi-task a bit here) add the potatoes, carrots and parsnips and boil until crisp tender, probably about 8 minutes. Drain well when done and add to the large mixing bowl with other veggies.
Going back to the wiped-out sauté skillet, melt the vegan “butter” spread over medium heat, then whisk in the flour and cook for about 1 minute or until the flour begins to color. Whisk in the vegetable broth, almond milk, miso and thyme and cook, whisking often, until thickened and smooth. Scrape over the vegetables, add the parsley, and fold everything together to combine well. Taste and season as desired. Scrape into prepared pan.
For the Biscuits: Stir the almond milk and lemon juice together in the measuring cup and set aside for 5 minutes to thicken.
Whisk together the flour, baking powder, baking soda and salt in a large bowl to aerate and combine. Add the “vegan” butter spread and cut in, using a pastry blender until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch to 1/2 inch (3mm to12 mm) in size. Add the soured almond milk and stir in until evenly moistened and the dough is well combined, but not over-mixed.
Use a large spoon (or two) and drop the biscuit dough on top of the vegetable mixture here and there. Bake for 15 to 20 minutes or until filling is bubbling hot and the biscuits are lightly browned. Serve as soon as possible.