Vegetable Pie Filling:
1 teaspoon coconut oil*
1 yellow onion, diced
3 stalks celery, diced
2 large carrots, diced
1 cup sweet potato, diced
¼ cup dry white wine*
3 cloves garlic, minced
2 – 4 leaves kale, stems removed, chopped well
1 cup fresh green peas
1 cup chickpeas, cooked
(1⁄3 cup dry)*
1 ½ teaspoons thyme leaves
¾ teaspoon sea salt
¼ teaspoon black pepper

Sauce:
2 tablespoons chickpea miso
2 cups veggie stock
1 cup water
2 teaspoons arrowroot starch/flour
¼ cup cashews, soaked

Crust:
1 ½ cups sorghum flour
1½ cups almond flour
¾ teaspoon sea salt
¼ cup + 1 teaspoon coconut oil*
½ cup cold water
2 teaspoons lemon juice