Best Vegan Pot Pie- Oil-Free, Gluten-Free, Nut-Free Option

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1 HV Pie Crust    • Almond Flour Pie Crust  
1 Nut-Free HV Pie Crust    • Easy 3 Ingredient Vegan Pie Crust: Oil-Fre...  

MUSHROOM FILLING

8 oz sliced white mushrooms
8 oz sliced shiitake mushrooms
6 oz sliced portobello mushrooms
1/2 cup chopped leeks

SAUCE

1 cup white beans ( northern, cannellini, or navy)
1/2 cup hemp hearts OR sub. raw sunflower seeds
2 cloves garlic
3 tbsp nutritional yeast OR sub. 2 tbsp miso paste
3/4 tsp onion powder
1/4 tsp paprika
¼ tsp black pepper
½ tsp mustard powder
1 tbsp arrowroot powder
1 cup water or vegetable broth

Optional:
1 tsp salt or to taste
2 tbsp chopped chives
1 cup HV almond breadcrumbs    • Almond Flour Breadcrumbs- Oil-Free, Wheat-...  
OR
Nut Free chickpea breadcrumbs    • Make Your Own Healthy Breadcrumbs!! #recip...  

Note:
Sub 1 tsp garlic granules for garlic cloves.

INSTRUCTIONS

Preheat the oven to 400 F.

Prepare the pie crust in 4 ramekins or a 9" pie pan according to the instructions on the linked recipe.

In a blender combine all the sauce ingredients and blend until smooth.

Heat a pan on medium heat. Add a couple tablespoons of water and sauté sliced mushrooms until cooked and the water has evaporated. Add leeks and cook for an addition 3 minutes.

Add sauce to the mushrooms and mix.

Add the mushroom filling to the prepared pie crusts and top with breadcrumbs.

Bake for 10-15 minutes or until breadcrumbs are lightly golden.


Enjoy!