Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
livingvegan, 09/04/08
Yummy Veggie Pot PieIngredients (use vegan versions): Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup vegan margarine
2 tablespoons non-dairy "milk"
Pie:
1 tablespoon olive oil
1 onion, chopped
2 celery stalks, chopped
2 large carrots, chopped
3 cloves garlic
2-3 potatoes, diced
1 red bell pepper, chopped
3/4 cup frozen peas
10 button mushrooms or equiv. other variety
1/2 cup red lentils
1.5 cups veggie stock or water
salt and pepper
3/4 teaspoon dried oregano or a handful of fresh
1 teaspoon dried thyme
2 teaspoon miso paste (or more to taste)
1-2 tablespoon soy sauce
3/4 cup "milk"
4 tablespoon flour
Directions:This recipe is based on one in La Dolce Vegan by Sarah Kramer, but I've altered and tweaked it.
Dough: blend flour and salt Add the margarine (preferably cold) and blend into flour with fingers. Add "milk" and blend till a dough forms. If it's a too wet add a little more flour. Place in an airtight container in the fridge to chill until ready to use.
Preheat the oven to 400F. In a large saucepan saute onions. Add celery, carrots, bell pepper, and garlic and saute for 2-3 min. Add the potatos, peas, lentils, stock, salt and pepper and herbs and simmer with the lid on for about 8 min until lentils are soft. Stir in the flour and milk and simmer until the sauce starts to thicken. Stir in soy sauce and miso paste. Transfer to a greased baking dish. Roll out dough and place on top of veggies, and brush with a little soy milk. Bake 20-25 min. Serve with ketchup or mushroom gravy.
You can mix it up with different veggies, or adding chick peas or other beans. Sometimes I'll add a little faux sour cream for a little extra somthin' somethin'. Enjoy!
Serves: 4-6
Preparation time: 1 hour
