Veggie Pot Pie Paleo

Veggie Pot Pie Paleo

Veggie Pot Pie Paleo | Grain Free | Vegan

Preparation Time: 20 minutes

Cook Time: 25 minutes

Yield: 6-8 servings


  • ½ head cauliflower, trimmed into florets
  • 2 carrots, large dice
  • 1 ½ cups brussel sprouts, quartered
  • 1 tablespoons avocado oil
  • Pinch sea salt and pepper
  • ½ cup avocado oil
  • ½ red onion, diced
  • 2 mushrooms, sliced
  • ½ cup arrowroot starch
  • 6 cups whole fat coconut milk
  • 1 cups vegetable broth
  • 1 tablespoons sea salt
  • 2 tablespoons garlic powder
  • 2 tablespoons ground rosemary
  • 1 tablespoons onion, dried and minced
  • 1 tablespoons oregano, dried
  • ½ tablespoon black pepper
  • 1 cup peas, frozen


  1. Preheat oven to 400.
  2. Place prepared cauliflower, carrots, brussel sprouts, 1 tbsp avocado oil and pinch of sea salt and pepper in a roasting pan and toss to coat vegetables evenly with oil and seasoning. Roast for 15-20 minutes, remove from the oven and set aside.
  3. Heat a large sauce pot to medium high heat and add the ½ cup avocado oil, onions and mushrooms and saute for 3-5 minutes; until onions are translucent. Add the arrowroot starch and whisk until you make a roux, continue whisking for 1 minute.
  4. Slowly drizzle in coconut milk 1 cup at a time, whisking quickly to keep the roux from breaking.
  5. Slowly drizzle in all the vegetable broth and whisk until incorporated. Add sea salt, garlic powder, ground rosemary, dried onion, dried oregano, and black pepper, whisk until incorporated.
  6. Add in the pan of roasted vegetables and frozen peas. Simmer for 10-15 minutes.
  7. Serve hot, and top with your favorite biscuit. *Biscuit recipe in Happy Baking and Desserts.