Pot pie is one of those comfort foods that warms our bellies and bones during the cold winter months. My version is filled with nourishing sweet potatoes and black beans loaded with fiber, antioxidants and healthy protein. The cornmeal crust complements the flavors and spices perfectly, while also making this dish a crowd-pleaser, especially if you have gluten-free guests!
Sweet Potato & Black Bean Vegan Pot Pie
Nutritional info: 1 slice (1/8 of pie): 279 cals, 10g fat, 39g carbs, 9g fiber, 4 g sugar, 7g protein
1 cup medium-grind cornmeal
1/2 cup garbanzo and fava bean flour
1/2 tsp. sea salt
4-6 Tbsp. coconut oil
1 Tbsp. ground flaxseed, mixed with 3 Tbsp. water (mix and set aside 5 minutes)
4 Tbsp. cold water
2 tsp. coconut oil
1 cup diced onion (about half of a medium onion)
Spices: 1/4 tsp. each: dried basil, dried thyme, turmeric, sea salt, ground black pepper
2 cloves garlic, mashed with garlic press
3 cups diced sweet potato (about 2 small sweet potatoes)
2 cups or 1 can (15 oz.) black beans
1 Tbsp. arrowroot powder
1/2 cup water, divided
Step One: Make the Crust
1. Mix together flaxseed and water; set aside.
2. In medium-sized mixing bowl, add cornmeal, bean flour, salt. Use fork to mix in 4 tablespoons of coconut oil. Add flax mixture, plus 4 tablespoons water; mix thoroughly, adding more coconut oil if dough is too dry.
3. Form dough into a ball and wrap in plastic wrap. Place in refrigerator to chill for at least 30 minutes.
Step Two: Make the Filling
1. Heat deep skillet to medium heat, add coconut oil. Add onion and cook 5 minutes.
2. Add spices and garlic, stirring to coat onions; cook a few minutes.
3. Add sweet potatoes plus 1/4 cup water. Cover and set heat to medium-low. Cook for 10 minutes.
4. Add beans plus arrowroot and 1/4 cup water to pan; stir to combine all ingredients. Adjust seasonings to taste. (Note: Sweet potatoes may still be al dente, but will soften while baking in pot pie.)
Step Three: Make the Pot Pie
1. Preheat oven to 425 degrees F.
2. Spoon all of pie filling into pie dish.
3. Remove dough from fridge. Unwrap plastic wrap, and then place another layer of plastic wrap on top of dough. Use a rolling pin to flatten dough to pie crust shape between plastic wrap.
4. Remove top layer of plastic wrap from rolled-out crust. Carefully lift crust by placing hands under bottom layer of plastic wrap. Place crust over pie filling. Remove plastic wrap and press crust into sides of pan.
5. Use a knife to cut 4 slits into top of crust to allow air to escape while baking.
6. Bake for 20 minutes until pie crust turns golden brown. Remove and let sit for 10 minutes before slicing.
Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and www.totalhealthcounseling.com. She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Visit Pam on her website,Facebook, Twitter, and Pinterest. Contact Pam directly at firstname.lastname@example.org.
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