Vegetable Pot Pie

Vegetable Pot Pie

Photo by Nicole_Pryce


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Vegetable Pot Pie

  • (makes 2)

  • This would be great as part of a Thanksgiving spread, easily assembled ahead of time, and warmed through in a dehydrator.

  • Gravy

  • ½

    cup water

  • ½

    apple, peeled

  • 1

    tbs. nama shoyu

  • 1

    tbs. olive oil

  • 1

    tbs. lemon juice

  • 3 or 4

    pieces of sun-dried tomato, soaked for 20 minutes

  • Eat the other half of the apple ;)

  • Everything else goes into the vita mix, puree until smooth. Pour off about a ¼ cup -- it'll be used with the veggies -- reserve and refrigerate the rest.

  • Filling

  • 1

    small fennel bulb, finely diced

  • 1

    cup mushrooms, finely diced

  • 2

    medium carrots, finely diced

  • 1

    stalk of celery, finely diced

  • 1

    turnip, finely diced

  • 1

    small shallot, finely diced

  • 1

    garlic clove, finely diced

  • 1

    tbs. fresh tarragon, finely diced

  • 1

    tsp. fresh rosemary, finely diced

  • Keyword: Finely Diced ;)

Directions

Add all of the ingredients to a large bowl, toss with the reserved 1/4 cup of gravy, a pinch of salt and spread out on two dehydrator sheets and dehydrate at 105F for about 1 1/2 to 2 hours. The veggies will shrink, but they should still have some moisture left. Crust 1/2 cup pine nuts 1 tbs. flax, spice grinder pinch salt pinch pepper 1/8 tsp. nutmeg Grind the pine nuts and flax seed together with the salt, pepper and nutmeg, which should make a loose sticky dough. Divide the dough in half and gently roll them both into circles, slightly larger than the diameter of the ramekin. Dehydrate at 105F for 1 hour, flip and go for another hour or so. It may still seem a little "wet" at this point, but you'll be dehydrating it again once everything is assembled.


Nutrition

Facebook Conversations