Ultra Creamy Cashew Veggie Pot Pie

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Healthy Happy Life


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3/4 cup petite peas, organic (frozen)

1 large carrot, diced

1 small potato, peeled/diced (I used a sweet white yam, but you could use a plain white Russett potato or even a sweet potato) - about 1 1/4 cups when chopped

1/2 cup chickpeas, drained/rinsed (canned)

1/2 cup shiitake mushrooms, diced

1/2 tsp olive oil

1/4 tsp salt

a few dashes of black pepper

1/2 tsp garlic powder

a few pinches of cayenne (optional)

(Any other dry spices/seasonings you would like to add)

1 cup vegetable broth

2 cups soaked raw cashews

1 Tbsp apple cider vinegar or lemon juice

2 Tbsp white miso paste (adds saltiness and subtle flavor)

additional salt if needed (if you do not use miso paste, you should add some salt)

1 cup white flour, organic

1/4 cup virgin coconut oil (use refined if you do not want any coconut flavor at all, unrefined will have some coconut flavor)

1 tsp baking powder

1 tsp lemon juice

4-6 Tbsp warm water

a squeeze of orange juice (brush top of pastry with it, or squeeze over top)

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