Name: Vegan Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 ⅓ cups (120g) almond flour; ½ cup (70g) cassava flour; 3 tablespoons nutritional yeast; ¼ teaspoon dried fresh thyme leaves; ½ teaspoon sea salt; 6 tablespoons refined coconut oil (chilled); 1 flax egg; 2 tablespoons unsweetened almond milk or cold water; 2 tablespoons olive oil; 1 large yellow onion (diced); 2 carrots (peeled and diced); 2 celery stalks (diced); ½ pound cremini mushrooms (diced); 1 large Yukon gold potato (diced); ½ cup fresh or frozen peas; 2 garlic cloves (minced); 1 tablespoon + 2 teaspoons arrowroot or tapioca starch; 1 ½ cups low sodium vegetable broth; ½ cup unsweetened almond milk; ¼ teaspoon dried thyme leaves; Salt & pepper (to taste)