Serves 6
Vegan, Gluten and Wheat Free, Dairy Free
This beautiful and tasty dish is suitable for anyone who loves spring vegetables and may be vegan, gluten-free, wheat-free, and/or dairy-free. If you don’t have gluten or dairy, freely substitute regular flour, regular cream cheese, etc. Serve it hot with any side you like. If you are serving this at a party then make a couple of big pans full, place a large spoon in each pan and watch it disappear!
Ingredients
2 Carrots 1 Large Onion 2 Leeks Olive Oil 2 Cloves Garlic 10 Spears of Asparagus (or more if you have it) 1 Can White Beans such as Canellini or Butter/Lima beans 1 Cup Frozen Green Peas 1 Tablespoon Gluten Free Flour (i.e. rice flour) 4 oz. Dairy Free Garlic and Herb Cream Cheese 14 oz. Gluten Free Veg Stock 1 Large Potato
Preheat your oven to 355 F.
Peel/ Wash/ Trim your carrots, onion and leeks then fry in a small drizzle of olive oil for 10 minutes on a medium heat in a large deep based oven proof frying pan or casserole dish.
Crush the garlic into the pan, season with a good pinch of salt and pepper and add your roughly chopped asparagus, white beans and frozen peas and cook for a further 5 minutes.
Once the vegetables are softened (and the peas are defrosted) stir in the flour, cream cheese and vegetable stock.
Bring to the boil then simmer covered for 15 minutes. Add a splash of water if the sauce is thickening too quickly.
Top the filling with a layer of thin slices of unpeeled potato. You can do this randomly or in a nice swirl. Cover with foil or put the lid on and bake in the oven for 20 minutes. Then uncover for 10-15 minutes to crisp up potatoes.
It is done when the potato slices are browned around the edges and the filling is bubbling away underneath. Serve hot with any side you like. If you are serving this at a party then make a couple of big pans full, place a large spoon in each pan and watch it disappear!
Recipe adapted from: veghotpot.wordpress.com
