Vegetable Pot Pie

Time: 30 Minutes · 1 Hour

Ingredients

• 1 cup cooked garbanzo beans
• 4 cups cubed potatoes
• 2 cups chopped carrots
• 1 cup canned or frozen peas
• 1 cup diced onions
• 3/4 cup raw cashews
• 2 cups water
• 4 tablespoons arrowroot
• 1 teaspoon onion powder
• chicken style seasoning #2
• 2 cups whole wheat flour
• 1 teaspoon salt
• 1/2 cup cold water
• 1/2 cup olive oil

Directions

1. Steam the potatoes, carrots, peas, and onions until tender. Once steamed add the garbanzo beans.
2. Blend the cashews, 2 cup water, arrowroot, onion powder, and chicken seasoning until smooth. In another pot bring 2 cups of water to a boil and add the blended ingredients, stirring on high constantly until thickened. Pour over the steamed vegetables, mix, then set aside.
3. Combine the flour and salt in one bowl and 1/2 cup water and oil in another. Add the wet ingredients to the dry until it forms a soft dough. Divide the dough in half, rolling each portion between wax paper. Line the bottom of an oiled pie dish with one half of the dough. Pour the vegetable mixture in and top with the other half of the dough.
4. Bake on 400F for 25 minutes or until the crust is gold brown. Enjoy!