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Veggie Pot Pie with Cracker Crust

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Ingredients

  • 3/4 cup diced onion
  • 1 cup diced carrot
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon minced fresh rosemary
  • 1 tsp ground turmeric
  • 1 tsp minced garlic clove
  • ¼ cup cassava or rice flour
  • 1-2 cups vegetable broth
  • ½ cup canned coconut milk
  • 1 cup chopped broccoli
  • 1 cup green peas fresh or frozen
  • 1 can white beans drained and rinsed

Topping

  • 1 box RW Garcia 3 Sweet Potato Kale or Lentil Turmeric Crackers
  • 2 eggs

Instructions

  • Preheat oven to 350 degrees F
  • Add 2 tablespoons of cooking oil to a large saucepan over medium heat.
  • Then add onion, carrot, salt and pepper. Saute until onions are translucent, about 7 minutes.
  • Turn off heat and add the rosemary, garlic and cassava flour; stir together,
  • Whisk in coconut milk and one cup of broth, if the sauce is too thick, add more broth.
  • Add the broccoli, peas and white beans to the sauce.
  • Divide the mixture between 3 ramekins.
  • Add one full box of RW Garcia crackers to a food processor and pulse until powder.
  • Whisk eggs and add the ground crackers, stir together.
  • Add the egg & cracker mix to the top of the ramekins.
  • Set the ramekins on a baking sheet to catch any overflow and bake until the topping is lightly toasted and the filling is bubbly (about 20-25 minutes).
  • Let cool for 5 minutes before serving.
Author: Healthy Grocery Girl