Festive Vegetable Vegan Pot Pie - Plant-Based Recipe

Ingredients

• 2 large potatoes (about 1½ pounds), cut into large pieces
• 1½ cups gluten-free oat flour, plus more for dusting
• ¼ cup almond flour
• 1 tablespoon ground golden flaxseed
• 1 tablespoon fresh rosemary (or ½ tablespoon dried)
• ½ teaspoon sea salt
• 1 teaspoon baking powder
• 1 medium onion, cut into ¼-inch dice (2 cups)
• 8 ounces button or cremini mushrooms, cut into ¼-inch dice (about 3 cups)
• 1 tablespoon fresh garlic, minced (6 cloves)
• 1 (15-ounce) can diced tomatoes (1½ cups)
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground black pepper, plus more to taste
• ⅛ teaspoon ground cloves
• 4 cups frozen vegetable medley (20 ounces)
• ¼ cup nutritional yeast
• 2 tablespoons gluten-free oat flour
• 2 tablespoons lemon juice
• Sea salt