When Caitlin announced that this week’s BSI ingredient was pancake mix, I knew just what I wanted to make. I wanted to make a pot pie and knew that it needed to be gluten free and dairy free. I was a little stumped at first but after some brainstorming, I came up with a recipe that worked beautifully. Despite there being no dairy in the recipe, the filling is rich and creamy with a lovely hearty texture from the mushrooms. The dear husband gobbled it up and even went for seconds.

Gluten Free, Vegan Pot Pie

For the filling:

2 tbsp oil

1 tsp crushed garlic

1 lb sliced mushrooms

1 cup frozen shelled edamame

3 cups broccoli

For the “cream’ sauce:

1 cup raw cashews

3 cups water

1 no-chicken bouillon cube

1/4 cup nutritional yeast

1 tsp garlic powder

1 tsp onion powder

2 tbsp gluten free baking mix

2 tbsp vegan margarine

salt to taste

For the crumble topping:

1 1/4 cup gluten free all purpose baking mix

1/4 tsp salt

2 tsp gluten free, aluminum free baking powder (such as Rumford)

1/4 cup grapeseed oil

1/4 cup mashed, cooked sweet potato

1/4 cup almond milk

1 tbsp agave nectar

Instructions:

Preheat the oven to 400* and prepare and 8×8 baking dish with cooking spray. Heat a large skillet over medium heat and add in the oil. Once the oil is hot, add in the vegetables and garlic and saute until the mushrooms are completely soft. Meal while, bring 3 cups of water to boil with the bouillon cube and stir until completely dissolved. Add the cashews in the bowl of a food processor along with the nutritional yeast, garlic powder, onion powder, a little salt. Turn on the processor and slowly add in about 2 cups of the broth and process until it is smooth and creamy. Taste for salt and season accordingly. Add the margarine and 2 tbsp baking mix to a sauce pan and cook until combined and smooth, add to the cashew sauce and stir until thick. Combine the sauce with the vegetables and allow it to simmer. Add more broth if the mixture becomes too thick. While the filling simmers, combine the crumble ingredients into a small bowl. Pour the vegetable mixture into the baking dish and sprinkle the crumble mix on top. Bake for about 15 minutes until the topping is golden brown. Allow to cool for about 5 minutes before serving.

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