This Vegetable Pot Pie with Latke Crust is the perfect dish to serve for Chanukah that is both gluten free and vegan. The marriage of a latke pie crust with savory veggie filling is delicious, and is a healthier way to serve latkes.
Vegetable Pot Pie with Latke Crust
Servings
6 Servings
Ingredients
- 1 bunch of asparagus for lattice top
- 2 grated Idaho potatoes
- Salt
- Black pepper
- Garlic powder
- 2 ½ tablespoons coconut oil divided
- 1 pint shiitake mushrooms sliced
- 1 carrot chopped
- 1 small onion chopped
- 1 celery stalk chopped
- 2 garlic cloves minced
- 1 tablespoon coconut oil
- 2 tablespoons flour or cornstarch
- 1/3 cup vegetable stock
Instructions
- Preheat oven to 350°F degrees.
- Cut off tough ends of asparagus and lightly grease with cooking spray. Place on baking sheet and bake for 20 minutes until pliable.
- Grate the potatoes and wash to remove all starches, pat dry with a kitchen towel. In a bowl mix grated potato, spices and 1 1/2 tablespoons coconut oil and press it into a pie dish. Bake until golden brown.
- In a heated pan sauté mushrooms, carrots, onion, and garlic in remaining coconut oil for 15 minutes or until slightly tender. Add in flour or cornstarch and mix until the flour is cooked. Add vegetable stock and simmer until sauce thickens to a gravy like consistency. Set aside to cool.
- On top of cooled latke crust, add vegetables in gravy and top with woven asparagus to mimic a traditional pie crust style.
- Bake again for an additional 15 minutes to allow the flavors to meld.
2 tablespoons
Thanks – I made it last night and used about 1/4 cup. Came out great. I forgot to take a pic to share with you. Thank you so much for the recipe and wishing you and your family a Happy and Healthy Chanukah
How much flour should we add to the recipe?