Name: Vegan Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 1 cup + 1 tbsp gluten-free flour ((*see notes)); 1/2 cup almond flour ((*see notes)); 2 flax eggs ((2 tbsp ground flax seeds + 1/4 cup water)); 1 tbsp psyllium husk powder; 3 tbsp water; 2 1/2 tbsp coconut oil (softened or vegan butter); 1/2 tsp sea salt; 1/2 tbsp oil; 1 medium onion (diced); 10 oz fresh mushrooms (or 4 oz (110 g) canned); 1/2 cup corn (fresh or canned); 1 1/2 cup carrot (diced); 1 1/2 cup green beans (cut into pieces); 3 garlic cloves (minced); 1 cup peas (canned or frozen); Salt and pepper (to taste); 1 tsp onion powder; 1/2 tsp paprika; 1/4 tsp smoked paprika; 1/4 tsp ground cumin; 1 tsp fresh thyme; 1/2 tsp fresh rosemary; 1/3 cup cornstarch ((*see notes)); 1 1/2 cups vegetable broth; 1 cup plant-based milk; 1/4 cup dry white wine (optional (use less broth if using wine))