The Most Delicious Vegan Paleo Pot Pie Recipe Ever!

Hello and Happy Summer! Last year, I went to London and I had most delicious vegan pot pie! Even though I can't travel to London - I've decided to make my own Vegan Pot Pie with a Paleo twist filled with yummy mushrooms and lentils and more! Feel free to cook along with me today or do it on your own. The recipe and ingredients are below! If you like this video comment, share, subscribe, try your own flavor combinations and comment them below!
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Ingredients
Pie Crust Crust
* 1 ¼ cup Fine Almond Flour
* ⅓ cup Tapioca Flour 
* 2 tbsp Ground Flax + 5 tbsp Water
* 3/4 tsp Salt
Filling
* 2-3 tablespoons olive oil
* 1 large golden onion, finely diced
* 2 cups of mushrooms of choice
* 3 cloves garlic, crushed
* 1 teaspoon fresh sage
* 1 teaspoon ground coriander
* 3 sprigs thyme
* 1 teaspoon finely chopped rosemary
* 1 cup of baby potatoes
* 1 cup red wine
* 1 x can of lentils, drained but not rinsed
* 2 bay leaves
* 2 ½ cups vegan mushroom soup
* ⅓ cup vegan hoison sauce
* 2 tablespoons soy sauce
* 1 Big tablespoon of cornflour
* 1 cup frozen peas and carrots
* 2-3 tablespoons roughly chopped parsley
* Dairy-free milk, for brushing

Paleo Pie Crust
1. Combine the Ground Flax with Water in a tiny bowl, and let sit for 5 minutes to thicken and get sticky!
2. While you’re waiting, mix up the Almond Flour, Tapioca Flour, and Salt together in a medium to big bowl.
3. Add in the thickened Flax Egg, and mix until a dough forms. I would recommend an electric mixer to make sure it is thoroughly mixed.
4. Place the dough between 2 sheets of parchment paper, and roll the dough out until it becomes huuuuge. Peel off the top layer of parchment paper, and cut out your baby pie crusts or make a big one.
5. Put it in the freezer
6. Preheat the oven to 400F
7. Bake for 5 Minutes

Pot Pie Filling

1. In a large pot or wok, heat olive oil over medium heat. Add peas and carrots and onion and sauté until soft. Add mushrooms and garlic and cook until mushrooms are tender. Shred the Sage and sprinkle in fresh sage and ground coriander and stir well. Add thyme sprigs, rosemary, potatoes and baby potatoes, and mix it all up.
2. Increase the heat and when the pan is sizzling, pour in the wine. Stir well to deglaze pan, then let the wine cook for about 5 minutes. Stir in lentils, add bay leaves, then pour in the mushroom soup and bring to a boil. Cover pot and reduce heat to a low simmer. Cook, stirring occasionally, for about 30 minutes, until potatoes are tender.
3. Meanwhile, preheat oven to 430F.
4. Stir the Hoison and soy sauces through lentil mixture, along with a few grinds of black pepper. Mix the cornflour to a smooth paste with 2 tablespoons water, then add it to the lentils and stir gently for about 1 minute. Remove from heat and stir in and parsley.
5. Get rid of the bay leaves, then ladle the pie filling evenly into your baby pies
6. Drape thawed paleo pastry over the baby pies Pinch the edges into a decorative pattern, cut a little steam hole in the middle of each and brush the tops with milk.
7. Transfer to the oven and until filling is bubbling and pastry is golden brown.
8. Remove from the oven and allow to stand for a couple minutes before serving.

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[emelyjoy]

The Paleo Pie Crust is looking so much tasty.😋😋😋
I will try it at home.

[oliviazwe]

This is the best way to making such a delicious paleo Pie Crust
in quarantine.

[jessicabair]

Thanks for the recipe and tips! Looks amazing! Yum!

[tintinnove]

I just made chicken vegan pot pies last week.! Now I’m going to have to test this one too.
It's looking delicious.

[sophiade]

How much time does it take of making Vegan Paleo Pot Pie?
😀😀😀

[rileyburkes]

Wow now that's some really some good shit that you made