Keto Vegan Pot Pies

If you are vegan, you will love these protein-packed pot pies made using ground “beef” crumbles, peas, and carrots (for flavor). All the ingredients are sauteed in garlic and onions for a great aromatic flavor. The mixture is simmered together with vegetable broth and vegan xanthan gum to thicken the mixture. The filling is seasoned simply with sea salt and black pepper, then placed inside ramekins and topped with a vegan crust.

Why is the mixture thin before baking?

The mixture is thin before baking because xanthan gum needs to hydrate when hot and then cool down. The filling will be somewhat thin before baking but will thicken as the pot pies exit the oven.

Can I use any kind of ground beef substitute?

Yes, however, please look for a ground beef substitute that is low carb and high in protein.

Tips for handling vegan crust

The trick to handling any low carb dough is to keep the dough chilled while working with it. Before cutting the dough into rounds for the tops of the ramekins, be sure the dough is firm enough to cut and transfer to the ramekins in a solid piece.

Serving suggestions

To make the ultimate pairing, serve this with other Keto vegan recipes like our Low Carb Almond Butter and Jelly Smoothie Bowl:

https://www.carbmanager.com/recipe-detail/ug:6a4c2de0-522a-88f0-c17b-1b675ad41d71/low-carb-almond-butter-and-jelly-smoothie-bowl-vegan

Net Carbs

6.2 g
Fiber

10.9 g
Total Carbs

17.1 g
Protein

9.8 g
Fats

11.1 g

197 cals

Quantity

Serving Size

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Coconut flour

0.67 cup
Flaxseeds Or Flax Seeds Whole Or Ground

0.5 cup, ground
Extra virgin olive oil

1 tbsp
Boiling water

1 cup
Salt, sea salt

1 tsp
Baking Aids Xanthan Gum

1 tsp
White onion

0.25 cup, chopped
Garlic

2 clove
Carrots, raw

1 small - 5 3/4" long or less
Extra virgin olive oil

1 tbsp
Meatless Grounds

9 oz
Vegetable broth, bouillon or consomme

18 oz
Coarse Kosher Salt

0.5 tsp
Black pepper

0.25 tsp
Baking Aids Xanthan Gum

1 tsp

Step 1

Preheat the oven to 350 F (177 C). Combine the ingredients for the dough in a mixing bowl. These ingredients include coconut flour, ground flaxseeds, olive oil, sea salt, and xanthan gum.
Step 2

Add in boiling water. The boiling water will help hydrate the flours. It will also make the crust pliable. Place the dough in between two pieces of parchment paper.
Step 3

Roll the dough to a ¼” thickness. Then place the dough in between the two pieces of parchment paper onto a baking sheet. Freeze the dough on the baking sheet until the dough is very, very firm but still soft enough to cut through.
Step 4

Preheat a large nonstick saute pan over medium-high heat. Add in the olive oil and then the diced white onion, minced garlic cloves, and carrots (cut into rounds). Saute for 30 seconds or until fragrant.
Step 5

Add in the ground beef substitute. Stir until the crumbles are starting to brown. Season the crumbles with 1/2 tsp kosher salt and ¼ tsp black pepper.
Step 6

Add in the vegetable stock and sprinkle the xanthan gum evenly over the top of the stock. Bring to a simmer, stir well and immediately remove the filling from the heat. Stir in the peas.
Step 7

Fill six ramekins with the filling mixture. If there is any remaining sauce at the bottom of the pan, divide it between the ramekins. Tap the bottom of the ramekins gently on a counter to level the filling.
Step 8

Cut the frozen dough using a 3 1/16” or similar-sized round. The dough should pop out of the cutter as one solid piece of dough. Place the dough rounds on top of each ramekin. Bake the ramekins for 30-32 minutes or until the filling is bubbling and the crusts are starting to brown. Allow cooling for 5 minutes before serving. Enjoy hot.