Individual Mushroom and Leek Pot Pies {Vegan, Gluten-Free}

Individual Mushroom and Leek Pot Pies {Vegan, Gluten-Free}

Individual Mushroom and Leek Pot Pies {Vegan, Gluten-Free}

Nourishing Comfort

Pot pies are a classic, comforting meal during the cooler times of year. These plant-based, grain-free individual pies are a great way to warm up and feel cozy without compromising flavor or nutrition. These pies are also paleo-friendly and keto-friendly with no added sugar.

Organic Cashews

Wildly Organic Cashews are the secret ingredient that lends a creamy, dairy-free luxuriousness to the pies. The cashews are soaked in water to soften before being blended into a creamy sauce, adding a delicious richness to the recipe and combining with fresh vegetables like leeks, mushrooms, and kale to form a healthy, hearty filling. Cashews are a great source of nutrients like magnesium, zinc, iron, and protein and pair well with savory as well as sweet dishes. Wildly Organic Coconut Milk Powder adds a hint of coconut flavor and brings an extra depth and creaminess to the fillings.

Grain-Free Goodness

This vegan pot pie recipe combines almond and coconut flour into a deliciously buttery and wholesome crust. The nutty flavor of Wildly Organic Almond Flour comes through in the crust, with a light coconut flavor from the Wildly Organic Coconut Flour. The combination results in a crust that is easy to handle and roll out while still baking to a crispy texture. These flavors also work very well with the slight coconut tang from the Wildly Organic Coconut Milk Powder in the filling. It is recommended that the crust for each individual pie be rolled out separately, rather than trying to roll out the entire crust and cut individual circles out of it. This crust could also be used for one large pot pie, in which case rolling it all out all at once on a well-floured surface would work well. 

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Individual Vegan Mushroom and Leek Pot Pies
Pot pies are a classic, comforting meal during the cooler times of year. These plant-based, grain-free individual veggie filled pot pies are a great way to warm up and feel cozy without compromising flavor or nutrition. These pies are also paleo-friendly and keto-friendly with no added sugar.
    Servings4
    Prep Time1.5 hours
    Cook Time45 minutes
    Ingredients
    Pie Crust
    Filling
    Instructions
    Pie Crust
    1. In a medium bowl, whisk together the flours, flax seed, and salt until combined.
    2. Add butter to flour mixture and rub together with fingers until large crumbs are formed.
    3. Add apple cider vinegar to dough mixture and blend with fingers.
    4. Add 2 tablespoons ice water to mixture and blend with fingers. Dough should pull together and stick when pressed without being crumbly. If dough is still crumbly, add third tablespoon of ice water.
    5. Knead dough a few times to make sure it is well mixed. Wrap or cover dough and place in refrigerator to rest for 1 hour.
    Filling
    1. Add cashews to a bowl and add enough cool water to fully cover them. Let them soak for at least 1 hour while pie dough is resting in refrigerator.
    2. Drain soaked cashews of liquid. Place them in blender with plant-based milk of choice and blend until uniformly creamy. Set mixture aside.
    3. In large saucepan, heat olive oil on medium heat. Add chopped leeks and mushrooms, cooking until tender but still holding their shape, about 8-10 minutes. Add seasonings and cook another minute.
    4. Add chopped kale to vegetable mixture and cook until kale has slightly softened, 1-2 minutes.
    5. Once all vegetables have softened, add cashew mixture and stir to combine. Cook until mixture has thickened slightly, about 5 minutes. Set aside to cool slightly.
    Pies
    1. Preheat oven to 350 degrees F
    2. Fill four 8-ounce ramekins with filling mixture, dividing mixture evenly.
    3. Remove pie dough from refrigerator and separate into four parts using bench knife or other sharp knife.
    4. Sprinkle surface lightly with tapioca flour, and lightly flour a rolling pin. Roll out one section of pie dough to slightly larger than the size of your ramekin. If you like you can use a small cookie cutter to cut a shape in the pie dough and use the resulting space to release steam. Lift rolled dough gently from surface. If the dough sticks to your surface, use a metal spatula to gently pry it up. If dough tears, press back together or re-roll if necessary.
    5. Lay dough over a filled ramekin and gently pinch around the edges to seal. There will be some dough overhanging the edge of the ramekin, but pinching around the edge should eliminate the need to remove the excess dough. If a shape has not been cut in the dough, gently cut several slits with a sharp knife so steam can escape while baking.
    6. Repeat process with remaining ramekins and sections of dough.
    7. Brush tops of pies with plant-based milk
    8. Place ramekins on baking sheet to catch any drips
    9. Bake pies at 350 degrees F for about 25-30 minutes, until filling is bubbly and crusts are golden brown. Serve warm.

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