Vegan, Gluten-Free, Low FODMAP Pot Pie - FODMAP Everyday

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