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Gluten-free pie crust sucks. It is tasteless. No flavor to be found here. It is about as pail as I am in the winter, refusing to brown at all in the oven. Not the golden brown beauty I am looking for. It is mealy and crumbly with a sandpaper-esque mouth feel. It usually takes me...Read More


4 servings

Total time

105 minutes




  • 1 tablespoon coconut oil
  • 2 leeks (, cleaned and cut into half moons)
  • 2 carrots (, cut into 1/4 inch slices)
  • 2 ribs celery (, cut into 1/4 inch slices)
  • 2 bay leaves
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 3 cups small broccoli florets
  • 1 large Yukon gold potato (, peeled cut into 1/4 inch cubes)
  • 4 cloves garlic
  • ¼ cup oat flour
  • 2 cups alt-milk (, room temperature (I used cashew))
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • ¼ teaspoon nutmeg
  • 1 tablespoon coconut aminos OR liquid aminos
  • ½ tablespoon dijon mustard
  • 1 recipe Savory Pie Crust (, rested in the fridge for 4 hours)
  • 2 tablespoons vegan mayonnaise mixed with 1 tablespoon water (, for brushing the crust)


  1. Heat the coconut oil in a Dutch oven or soup pot over medium heat. Once the oil has melted, add in the leeks, carrots, celery, salt, red pepper flakes, and bay leaves. Sauté until the veggies have softened, about 7-10 minutes. Add in the broccoli and potato. Continue to cook on medium heat until the potatoes are fork tender, but not fully cooked. Add in the garlic and sauté for another 30 seconds.
  2. Add in the oat flour. Stir so the flour coats all of the veggies. Cook for 1-2 minutes, stirring frequently. Add in the alt milk and stir. Add in the Italian seasoning, oregano, and nutmeg. Bring the mixture to a simmer and cook until thickened stirring often, about 15 minutes. Remove from the heat and stir in the Dijon mustard and coconut aminos. Ladle onto 4 individual serving crocks or ramekins (one pie pan could work as well).
  3. Preheat the oven to 350 degrees. Remove the dough from the fridge and cut into 4 pieces. Roll out to fit the top of your crocks, ramekins, or pie dish with a 1/4 inch overhang on all sides. Place on top of the filling and lightly pinch the sides to the dish to form a seal. Brush with mayonnaise and water mixture and add an optional sprinkling of salt. Use a knife to slit the top of each pie and bake for 60-65 minutes or until the tops of the pies are golden brown and the insides are bubbly. The pies will be smoking hot so allow them to rest for 10-15 minutes before serving.
  4. View the recipe instructions at Catching Seeds

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