3 Reasons This Vegetarian Pot Pie Recipe Is My New Go-To

Is it just me or does everything move slower in the winter? I’m speeding along trying to check off a million to-dos, yet my body is begging me to stop everything and cuddle on the couch in a big cozy sweater next to an imaginary fireplace. Cue simple dinner ideas. I need them now more than ever, and they best be cozy.

This recipe for vegetarian pot pie is clutch to have in your back pocket. It’s an easy vegetarian dinner recipe / vegan dinner recipe you can make at the last minute while cleaning out the freezer in the process. It basically makes itself, and it’s comfort food while still being healthy.

Here are 3 reasons why this recipe is my go-to on cold, lazy winter days – and why you should make it this week (or tonight!):

  1. It barely requires any chopping. You basically throw everything in a pot and you’re done (and you probably have most of the veggies in the freezer already!).
  2. It’s gluten-free. Instead of the heavy pie crust, this uses a gluten-free oat crumble on top that gives you all that amazing crumbly crust flavor without the guilt.
  3. It’s packed with veggies, yet my husband still begs for seconds. Never (I mean never ever) has he eaten a bowlful of veggies for dinner so willingly.

Do you have any go-to dinner recipes that are perfect for a cold, lazy winter’s night? Let me know in the comments below!

Vegetarian Pot Pie Recipe

Vegetarian Pot Pie With Gluten-free Crumble Crust

Makes 6 servings

Active time: 30 mins Total: 1 hour 30 mins

Ingredients

  • 1 Tbsp extra virgin olive oil (or coconut oil)
  • 1 large yellow or Vidalia onion, diced
  • 1 large potato, peeled and diced (optional)
  • 2 cloves garlic, minced
  • 3 cups vegetable broth or stock
  • 2 cups mixed frozen vegetables (corn, peas and carrots work well)
  • 1 cup frozen beans of choice (I used frozen lima beans, but green beans or edamame also work)
  • ¼ cup non-dairy milk (almond, cashew, or coconut milk, but only tested with almond)
  • ¼ cup gluten-free all-purpose flour (I used Bob’s Red Mill brand)
  • 2 bay leaves
  • ½ tsp garlic powder
  • ¼ tsp ground sage
  • ¼ tsp dried thyme
  • Salt and freshly ground pepper, to taste

Gluten-free Crumble Crust:

  • 1 cup rolled oats
  • 6 Tbsp almond meal
  • 3 Tbsp nutritional yeast
  • ¼ tsp garlic powder
  • pinch ground sage
  • pinch dried thyme
  • Salt and freshly ground pepper, to taste
  • Coconut oil, to combine

Equipment: Large stock pot, individual ramekins or casserole dish

Method

Preheat oven to 350º F. In a large stock pot over medium heat, add the olive oil followed by the onions and garlic. Cook until translucent, about 5-7 minutes. Add the broth, followed by the veggies, beans and non-dairy milk; stir to combine. In a small bowl, whisk together the flour with about 1 cup of warm broth until no clumps remain. Slowly pour into the pot, stirring constantly. Add bay leaves, spices, salt and pepper and bring to a boil. Taste and adjust seasonings.

For the crumble crust, in a medium bowl, mix together oats, almond meal, nutritional yeast, spices, and salt and pepper. Add coconut oil, 1 teaspoonful at a time, breaking it up with your hands, until the mixture sticks together enough to form a dough. If serving family style, transfer veggie filling to a casserole dish and crumble pieces of topping all over top. Bake for 20-30 minutes until filling is bubbly and crumble is set. If using individual ramekins, transfer filling to each ramekin, place a palm-sized, flattened dollop of topping on each ramekin and bake for 20-30 minutes, until topping is browned and set.

Enjoy!

 

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