Servings: (Recipe makes 4 individual pies or one large pie)

1/2 cup quinoa flour ½ cup quinoa flour
1/2 cup white rice flour (or your favorite mix) ½ cup white rice flour (or your favorite mix)
Konjac Powder only used 1/2 teaspoon per cup of flour Konjac Powder only used ½ teaspoon per cup of flour
Pinch of salt Pinch of salt
3 tablespoons olive oil, refrigerated until it’s semi-solid 3 tablespoons olive oil, refrigerated until it’s semi-solid
3 – 4 tablespoons water 3 to 4 tablespoons water
Ingredients for filling: subheading: Ingredients for filling:
1 small onion, diced 1 small onion, diced
1 medium sweet potato, peeled and diced 1 medium sweet potato, peeled and diced
1 cup mushrooms, sliced 1 cup mushrooms, sliced
1/2 cup carrots, diced ½ cup carrots, diced
1/2 cup celery, diced ½ cup celery, diced
1/2 cup string beans, cut in 1-inch pieces ½ cup string beans, cut in 1-inch pieces
1/2 cup asparagus, cut in 1-inch pieces ½ cup asparagus, cut in 1-inch pieces
1 cup peas 1 cup peas
1 fresh garlic clove, finely chopped 1 fresh garlic clove, finely chopped
3 cups vegetable broth 3 cups vegetable broth
1/4 cup olive oil (or enough to cover the bottom of the pan) ¼ cup olive oil (or enough to cover the bottom of the pan)
1/3 cup gluten-free all-purpose flour ⅓ cup gluten-free all-purpose flour
2.5 – 3 cups vegetable broth 2.5 to 3 cups vegetable broth
1/4 cup cashew cream ¼ cup cashew cream
1/2 cup fresh chopped parsley ½ cup fresh chopped parsley
2 – 3 tablespoons nutritional yeast (or to taste) 2 to 3 tablespoons nutritional yeast (or to taste)
Season with salt, pepper, pinch of red pepper flakes Season with salt, pepper, pinch of red pepper flakes

Directions for filling: subheading: Directions for filling:
Place a medium-size (10″ or larger), deep sauté pan over medium heat. Add oil and heat until hot but not smoking.
Add the onions, celery and carrots and cook until they soften (about 5 minutes or so).
Add the potatoes, beans and cook for another 5 minutes or so until they begin to soften.
Add the asparagus and mushrooms and cook for an additional 5 minutes or until they too begin to soften, then add the peas, stir and cook for a minute or two more.
Add the flour and stir to make a paste. Reduce heat and cook for a minute or so.
Slowly add the broth, stirring consistently until you’ve added about 2.5 cups. It should look like a thick gravy at this point. Add the remaining broth a bit at a time until you reach your desired consistency. You may not need to use all of the remaining last cup
Add the cashew cream. Stir, add the nutritional yeast and cook for a few minutes just to incorporate.
Remove from the heat, stir in the parsley and fill the pots or pot.
Directions for the crust: subheading: Directions for the crust:
Mix the dry ingredients in a mixing bowl.
Add the semi-firm oil and 2 tablespoons of the water and mix.
Add more water, a drop at a time and mix with your hands until the dough comes together.
Knead a few times and set aside in a bowl, covered with plastic wrap. Let it rest.
After about 20 minutes, place on a lightly floured board, knead a few times and divide into 4 equal pieces (or as many piece as you need).
Roll as thin as you can get it without it falling apart. If it cracks. that’s normal. Just patch it back together.
Cover the pie. If using a larger pot, divide the dough in 2 or three and roll to whatever size you need.