Gluten-Free Fall Vegetable Pot Pie

1. 1

   Preheat the oven to 375 an dlightly grease 4 ramekin dishes.

2. 2

   In a saucepan, combine sweet potato, cauliflower, peas, brocoli, mushrooms & cranberries and place over medium heat. Add enough vegetable stock to cover and boil for 15 min. Remove from the heat and drain vegetables while savings the vegetable stock for use in the gravy (need 2 cups). Set the vegetables aside.

3. 3

   Using the same saucepan over medium heat, heat the olive oil and add the onion. Cook until soft and translucent.

4. 4

   Once the onion is soft, add the sweet rice flour, salt, pepper and spices and whisk. Raise the heat to medium/high and slowly whisk in the 2 cups of vegetable stock and 1 cup of milk. Bring to boil while still whisking and then reduce to simmer over medium-low heat until thick. Remove from heat and add the vegatables to the gravy. If it needs to be saucier add a couple more tbsp of almond milk (1 at a time) until desired consistency has been reached.

5. 5

   Spread the mixture out between the 4 ramekins (any leftover vegetables can be served with rice for another meal) and set aside while you prepare the topping.

6. 6

   To prepare the topping combine the oatmeal, flour & spices in a medium bowl or a food processor. Add the coconut flour and either mix in with hands until course or pulse in food processor (want pea sized crumbles or larger). Add in the vegetable stock and mix in with hands or pulse processor a few more times until combined.

7. 7

   crumble mixture over the 4 ramekin dishes making sure to cover each completely. Now place in preheated oven and bake. Check the pot pies after 30 min. The pot pies will be done when the top has browned and the filling is bubbly.

* Per serving · 4 servings · Values may vary.