Vegan Vegetable Pot PieSubmitted by: WOODLANDMYST
IntroductionI use organic vegetable broth instead of soymilk for the sauce. I use organic vegetable broth instead of soymilk for the sauce.
2 cups organic white flour
1 teaspoon salt
1/4 cup soy milk (organic) or rice milk
1/2 cup canola oil
2 tablespoons whole wheat flour
2 tablespoons earth balance or margarine of choice
1 cups vegetable broth
1 cup chopped carrots
1/2 cup chopped fresh broccoli
1/2 cup frozen green beans
1/2 cup corn kernels
Prepare pie crust:
Sift together 2 cups flour and 1 teaspoon salt
Mix together oil and milk
Add to dry ingredients and mix until ball forms.
Roll out half and line pie pan with crust.
Melt 2 tablespoons margarine in large saucepan over med. low heat. Stir in 2 tablespoons whole wheat flour. When bubbly, slowly stir in vegetable broth. Whisk if necessary to remove lumps. Heat to boil and then reduce heat. Cook until thickens slightly.
Chop vegetables (feel free to substitute your favorite veggies). Add all vegetables to saucepan and cook 5-10 minutes. Pour at once into lined pie pan. Roll out and cover with 2nd crust. Flute edges and pierce top with fork .Bake at 425 degrees F for 40 mins or until golden.
Number of Servings: 8
Recipe submitted by SparkPeople user WOODLANDMYST.
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Member Ratings For This Recipe
To make a quick and easy version, use crescent rolls as the crusts (helps to cook the bottom layer first, add veggies and broth/gravy, heat, then add top layer and brown). I also use frozen veggies to start when I'm in a hurry but want something satisfying, then I can augment with fresh stuff. - 4/14/09
I don't think I will make this again for three reasons. 1) It was extremely bland tasting. 2) By the time it came out of the oven the "sauce" could no longer be seen. 3) 1/8 of a pie is not enough for a meal. 1/4 pie is needed to satisfy an adult making the calories per serving 557. - 4/21/10