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Keto Vegan Pot Pies
If you are vegan, you will love these protein-packed pot pies made using ground “beef” crumbles, peas, and carrots (for flavor). All the ingredients are sauteed in garlic and onions for a great aromatic flavor. The mixture is simmered together with vegetable broth and vegan xanthan gum to thicken the mixture. The filling is seasoned simply with sea salt and black pepper, then placed inside ramekins and topped with a vegan crust.
How to Make It
Step 1
Preheat the oven to 350 F (177 C). Combine the ingredients for the dough in a mixing bowl. These ingredients include coconut flour, ground flaxseeds, olive oil, sea salt, and xanthan gum.
Step 2
Add in boiling water. The boiling water will help hydrate the flours. It will also make the crust pliable. Place the dough in between two pieces of parchment paper.
Step 3
Roll the dough to a ¼” thickness. Then place the dough in between the two pieces of parchment paper onto a baking sheet. Freeze the dough on the baking sheet until the dough is very, very firm but still soft enough to cut through.
Step 4
Preheat a large nonstick saute pan over medium-high heat. Add in the olive oil and then the diced white onion, minced garlic cloves, and carrots (cut into rounds). Saute for 30 seconds or until fragrant.
Step 5
Add in the ground beef substitute. Stir until the crumbles are starting to brown. Season the crumbles with 1/2 tsp kosher salt and ¼ tsp black pepper.
Step 6
Add in the vegetable stock and sprinkle the xanthan gum evenly over the top of the stock. Bring to a simmer, stir well and immediately remove the filling from the heat. Stir in the peas.
Step 7
Fill six ramekins with the filling mixture. If there is any remaining sauce at the bottom of the pan, divide it between the ramekins. Tap the bottom of the ramekins gently on a counter to level the filling.
Step 8
Cut the frozen dough using a 3 1/16” or similar-sized round. The dough should pop out of the cutter as one solid piece of dough. Place the dough rounds on top of each ramekin. Bake the ramekins for 30-32 minutes or until the filling is bubbling and the crusts are starting to brown. Allow cooling for 5 minutes before serving. Enjoy hot.
Ingredients
- Coconut flour
0.67 cup
- Flaxseeds Or Flax Seeds Whole Or Ground
0.5 cup, ground
- Extra virgin olive oil
1 tbsp
- Boiling water
1 cup
- Salt, sea salt
1 tsp
- Baking Aids Xanthan Gum
1 tsp
- White onion
0.25 cup, chopped
- Garlic
2 clove
- Carrots, raw
1 small – 5 3/4″ long or less
- Extra virgin olive oil
1 tbsp
- Meatless Grounds
9 oz
- Vegetable broth, bouillon or consomme
18 oz
- Coarse Kosher Salt
0.5 tsp
- Black pepper
0.25 tsp
- Baking Aids Xanthan Gum
1 tsp
