Coco Bread Vegetable Pot Pie – Dr. Akua | Expert Nutrition Advice You Can Trust

Coco Bread Vegetable Pot Pie

Cook and Prep Time: 3 hours

4 ½ cups all purpose or cassava flour
2 tbs sugar
1 tsp Himalayan sea salt
2 ¼ tsp instant rise yeast
1 ½ cup coconut milk
3 tbs melted unsalted coconut oil or earth balance or vegan butter
1 flaxseed egg (flax egg, 1 tablespoon ground flaxseed meal 3 tablespoon water. Let sit in fridge for 15 minute).
2 tbs avocado oil
1 medium onion (diced)
3 cloves fresh garlic (minced)
1 cup carrots medium dice
½ cup celery medium dice
½ cup green pepper medium dice
1 sweet potato peeled (dice in large pieces)
1 cup frozen edamame
2 cups vegetable broth
1 cup rice milk
2 tsp paprika
3 tsp fresh thyme (picked and chopped)
1 tsp celery seed
2 tsp kosher salt
1 tsp black pepper
3 tbs cornstarch
2 tbs Nama Shoyu soy sauce
¼ cup water
½ cup of Pomegranate juice
2 tbs fig paste
2 tbs water
1 tbs cornstarch
Pinch of salt and black pepper (to taste)

Coco Bread

Step 1: Preheat oven to 425°F
Step 2: Mix flour, sugar, salt and yeast together. Set aside
Step 3: Warm coconut milk to 114°F (or use the back of your hand to test the heat. It should feel slightly hotter than lukewarm, but not super-hot)
Step 4: Add melted butter and ½ of the flax egg to the warm coconut milk and stir
Step 5: Pour flour mixture onto table and make a circle in the middle (a pond). Add some of the liquid to the dry ingredients a little at a time, mixing the flour into the liquid until all liquid and flour has been combined. It should form a soft, sticky dough
Step 6: Lift up dough and scrape/clean your surface. Flour the work surface with some of your flour and place the dough on top
Step 7: Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled in size
Step 8: Punch the dough down
Step 9: Transfer dough to a lightly floured board or surface. Cut dough in half and roll dough out to ½ inch thick
Step 10: Cut dough to fit inside individual dishes or to line the bottom of the baking tray. Proceed to making the filling

Vegetable Pot Pie Filling

Step 1: Heat oil in a large skillet or saucepan
Step 2: Cook onions, garlic, carrots, and celery in oil for 3 to 5 minutes, stirring frequently
Step 3: Stir in peppers, sweet potatoes, and edamame
Step 4: Add, vegetable broth and rice milk. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender (about 5 minutes)
Step 5: Add paprika, thyme and celery seed, and season with salt and pepper
Step 6: In a small bowl, place the cornstarch, soy sauce, and 1/4 cup water and mix until cornstarch is completely dissolved
Step 7: Stir into vegetables and cook until sauce thickens (about 3 to 5 minutes)
Step 8: Pour the filling into the prepared dish with the pastry in the bottom. Take the other half of the dough that is rolled out to ½ inch thick and place on top of the baking dish
Step 9: Bake for 15 to 20 minutes or until coco bread pastry is done

Pomegranate Chutney