Fireside Veggie Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 unbaked 9" pie shells (I make my own with whole-wheat and buckwheat flour, yummy!)1/2 tbsp olive oil1 onion, peeled and diced2 carrots, peeled and diced1/2 lb butternut or acorn squash, peeled and diced1/2 lb chestnuts, shelled and halved1/2 cup mushrooms, chopped2/3 cup canned diced tomatoes, drained½ tsp dried thyme½ tsp dried oregano1/4 tsp dried sage2 tbsp fresh parsley, finely chopped2 tbsp tomato paste1 tbsp reduced-sodium soy saucesalt and freshly ground black pepper
Preheat the oven to 400F.
Heat oil in a large saucepan and gently fry the onion.
Add vegetables and herbs to the pan and stir.
Cover the pan and cook over low heat until the carrots are just soft.
Add the tomato paste, soy sauce and season to taste.
Let the mixture cool.
Fill the bottom pie crust with the mixture, packing it down fairly firmly.
Seal the top crust over the filling and prick 3-4 times with a fork.
Bake 15 minutes. Reduce heat to 350F
Bake 35 minutes and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Heat oil in a large saucepan and gently fry the onion.
Add vegetables and herbs to the pan and stir.
Cover the pan and cook over low heat until the carrots are just soft.
Add the tomato paste, soy sauce and season to taste.
Let the mixture cool.
Fill the bottom pie crust with the mixture, packing it down fairly firmly.
Seal the top crust over the filling and prick 3-4 times with a fork.
Bake 15 minutes. Reduce heat to 350F
Bake 35 minutes and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 239.6
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 427.3 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 1.5 g
- Protein: 3.1 g
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