Yummy Veggie Pot Pie

What you need:

Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup cold vegan margarine
2 tablespoons nondairy milk Pie:
1 tablespoon olive oil
1 onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2-3 potatoes, diced
3/4 cup frozen peas
1/2 cup red lentils
1 1/2 cups veggie stock or water
salt and pepper, to taste
3/4 teaspoon dried oregano or handful fresh oregano
1 teaspoon dried thyme
3/4 cup nondairy milk
4 tablespoons flour
2 teaspoons miso paste
1-2 tablespoons soy sauce

What you do:

1. Preheat oven to 400 degrees F. Grease a baking dish. For crust, blend flour and salt Add the margarine and blend into flour with fingers. Add milk and blend until a dough forms. If it's too wet, add a little more flour. Place in an airtight container in the fridge to chill until ready to use.
2. In a large saucepan, saute onions in olive oil. Add celery, carrots, bell pepper, and garlic and saute for 2-3 minutes. Add the potatos, peas, lentils, stock, salt and pepper and herbs, and simmer with the lid on for about 8 minutes, until lentils are soft.
3. Stir in the flour and milk and simmer until the sauce starts to thicken. Stir in soy sauce and miso paste. Transfer filling to prepared baking dish. Roll out dough and place on top of veggies, and brush with a little nondairy milk. Bake 20-25 minutes.
Serve with ketchup or mushroom gravy.
Source of recipe: This recipe is based on one in La Dolce Vegan by Sarah Kramer, but I've altered and tweaked it.

Preparation Time:

1 hour

Cooking Time:

Servings:

4-6

Recipe Category:

Pot Pies