Gluten-Free Vegetable Pie
Craving a hearty and comforting meal that’s entirely gluten-free? Look no further than our Gluten-Free Vegetable Pie! Packed with wholesome veggies and topped with fluffy biscuits, this dish is a delicious treat for everyone, whether you’re following a gluten-free lifestyle or simply seeking a scrumptious meal. Join us as we dive into the recipe and learn how to create this mouthwatering pie in your own kitchen.
Ingredients
Roux
- 3 tablespoons margarine
- ¼ cup Lifestyle Food Gluten Free Cake Flour
- 1 cup vegetable stock
- 1½ cups soy milk
Pie Filling
- 1 tablespoon olive oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 1½ cups mixed corn, peas and carrots
- 1 packet button mushrooms
- Coarse salt and freshly ground black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ¼ cup fresh parsley, finely chopped
For the Biscuit Topping:
- 2 cups Lifestyle Food Gluten Free Self-raising Flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 2 tsp sugar
- 1 tsp garlic powder
- ½ tsp salt
- 6 tbsp unsalted margarine, cold and cut into cubes
- 1 cup vegan buttermilk (mix 1 cup soy milk with 1 tbsp apple cider vinegar)
- 1 cup shredded dairy-free cheddar cheese
- Fresh thyme
- 1 tbsp melted margarine
Method
- Preheat the oven to 180 degrees Celsius. In a medium pot, melt 3 tablespoons of margarine over medium heat.
- Add ¼ cup flour and whisk for 1 minute. Slowly whisk in stock and milk. Bring to a boil, whisking almost constantly, then reduce heat to a simmer. Continue to whisk for 5 minutes or until it begins to thicken.
- Meanwhile, heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium heat.
- Add the onion and cook, stirring occasionally, until softened. Add the garlic and cook, stirring for 1 minute more.
- Pour the thickened milk mixture into the cast iron skillet along with the other vegetables, corn, carrots, peas, and mushrooms. Season to taste with salt and pepper and add the thyme, rosemary, and parsley. Transfer the pan to the oven while you make the biscuits.
- To make the biscuits, place gluten-free flour, baking powder, baking soda, sugar, and garlic powder in a food processor and pulse to combine.
- Add the cold margarine and pulse 5-7 times until the butter is pea-sized. Transfer the mixture to a large bowl and stir in the vegan buttermilk, being careful not to over-mix. Fold in the cheddar cheese and chives.
- Remove the cast-iron skillet from the oven and carefully drop large spoonfuls of biscuit dough neatly on top, roll out if the dough is too thick.
- Return the pan to the oven and bake for 15 minutes or until the biscuits are cooked through and lightly browned on top.
- Remove from the oven and brush the biscuits with melted margarine.
- Cool for 10 minutes before serving.
There you have it – a delectable Gluten-Free Vegetable Pie that’s sure to impress! With its hearty filling and fluffy biscuit topping, this dish is a true crowd-pleaser. Whether enjoyed for lunch, dinner, or as a comforting snack, our Gluten-Free Vegetable Pie is guaranteed to satisfy your cravings and leave you wanting more. So, gather your ingredients, preheat your oven, and get ready to savour every delicious bite of this irresistible creation!
