Growing up in a foodie family in Mexico, the kitchen has always been at the heart of Alejandra Ramos’s life. Now as a mother of three and the creator of Brown Sugar & Vanilla (aka @piloncilloyvainilla), Alejandra builds clean and organic plant-based recipes to nourish the mind, body, and soul.
This creamy vegan pot pie soup with millet and chia crust is perfect for lunch or dinner. It is the ultimate comfort food made vegan and gluten-free. It is easy to prepare, full of veggies and loved by everyone. I hope you like it as much as we do. Hopefully, every spoonful will transport you to your happy place, such as your home, or your grandmas.
In a large soup pot, heat the extra virgin olive oil over medium heat. Add the onion and minced garlic. When it starts to brown, sprinkle with flour and leave for three minutes moving constantly.
Add the vegetable broth, and milk and mix until the flour dissolves completely. Add the navy bean puree.
Add the vegetables, salt, and pepper and let it simmer for 20 minutes or until the vegetables are thoroughly cooked.
To make the crust, roll out a slice of Millet & Chia bread until 1/8-inch or less thick. Cut it with a cookie cutter and toast on a skillet with butter or olive oil.