Vegan, Gluten-Free, Low FODMAP Pot Pie

Name: Vegan, Gluten-Free, Low FODMAP Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent); 1/2 cup (32 g) finely chopped scallions, (green parts only); 8 ounces (225 g) cleaned and chopped oyster mushrooms; 2 ounces (55 g) baby kale; 1/2 medium zucchini, (trimmed, quartered lengthwise and chopped); Kosher salt; Freshly ground black pepper; 12 ounces (340 g) small red potatoes, quartered; 2 medium carrots (peeled, quartered lengthwise and chopped); 2 medium parsnips (peeled, quartered lengthwise and chopped); 1/4 cup (8 g) finely chopped flat-leaf parsley; 1/4 cup (52 g) vegan “butter” spread, such as Earth Balance; 1/4 cup (28 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour); 2 cups (480 ml) Low FODMAP Vegetable Broth, (warm or room temperature); 1 1/2 cups (360 ml) unsweetened almond milk, (warm or room temperature); 1 tablespoon white miso; 1/2 teaspoon dried thyme; 1 scant cup (220 m) unsweetened almond milk; 2 teaspoons lemon juice; 1 3/4 cups (254 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour); 1 tablespoon baking powder; (use gluten-free if following a gluten-free diet); 1/2 teaspoon baking soda; 1/2 teaspoon salt

Instructions

Prep:20minCook:40min

Our Vegan, Gluten-Free, Low FODMAP Pot Pie is the perfect choice for a hearty main dish for vegans, vegetarians or even a crowd with a few carnivores thrown in for good measure.

Updated at: Thu, 10 Sep 2026 14:50:17 GMT