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Veggie Pot Pies with Crispy Potatoes


Serves 6


2-3 tablespoons neutral oil (e.g. grapeseed), divided use
1 large yellow onion, chopped
3 cloves garlic, minced
1 1/2 cups carrots, chopped
1 1/2 cup cremini mushrooms, chopped
1 cup leeks, chopped (~1 large leek)
2 tablespoons brown rice flour
2 cups vegetable stock
1 cup plain almond milk
~1 lb baby potatoes, divided use**
1 tablespoon fresh thyme
1 cup lacinato kale, chopped
1 cup frozen peas
1 teaspoon each salt + pepper (plus more for garnish)
1 can chickpeas (15 oz / 425 g), rinsed & strained



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