Ingredients
Units
Scale
For the filling
- 1 large carrot, chopped (about 1 cup)
- 1/2 sweet onion (about 1 cup)
- 1 large celery stalk (about 1 cup)
- 4 oz chopped mushrooms
- 2 cups chopped broccoli
- 4 cloves of garlic, minced
Crust
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp palm shortening
- 1 tsp poultry
- 1/4 tsp salt
- 2 - 4 tbsp water (depending on how absorbent your coconut flour is)
Sauce:
- 5.46 fl oz (161 ml) full-fat canned coconut milk
- 1 tsp poultry seasoning
- 1 tsp salt
- 1 tsp nutritional yeast
Instructions
To Make the crust:
- Add all the crust ingredients to a small bowl and stir to combine. Divide the dough in 2 and from each section into a round circle, slightly larger than the size of your bowl. Set the crusts in the fridge.
To Make the vegetable mixture:
- Add onions, carrots and celery and cook until onions just begin to soften. Add in mushrooms and broccoli and cook an additional 2-3 minutes. Add in garlic and cook for 30 seconds.
- While vegetables are cooking, whisk together the coconut milk, poultry seasoning, salt and nutritional yeast.
- Pour the coconut mixture over the veggie mixture and stir to combine.
- Divide among 2 large ramekins. Allow them to cool slightly as to not melt the crust.
- As the filling cools, turn to 375 degrees F.
- Once filling has somewhat cooled, top each rameking with the crust.
- Bake at 375 for 30 minutes. Serve immediately.
Notes
- see post for tips and tricks
- it is best to use a ramekin that has a holder as the dish itself is VERY hot when it comes out of the oven. A ramekin with a small handle allows you to use a kitchen towel or napkin to hold the dish when digging it!
- This Vegan Whole30 dinner can fit into a keto diet as derives 72% of its calories from fat
- Prep Time: 15
- Cook Time: 30
- Category: Main Meals
- Method: Baking
- Cuisine: American, Fall, Winder
- Diet: Vegan
Nutrition
- Serving Size: 1 ramekin
- Calories: 384
- Sugar: 2.7
- Fat: 29.1
- Carbohydrates: 8.2
- Fiber: 3.5
- Protein: 8.7
