Saturday, January 10, 2015

Veg Pot Pie


We had a ton of refrigerated pie dough that were leftover from holiday grocery shopping that I decided I would use a couple to make a veggie pot pie. I haven't made one in a long while. Here are the innards, a delicious mixture of potatoes, gardein veggie crumbles, carrots, celery, spinach, mushrooms, lima beans, green peas, green beans, onions, garlic and corn. The gravy is seasoned with soy sauce, veggie broth and miso paste.


Out of the oven, all browned and beautiful!


Lunch.

Recipe: Veg Pot Pie

1 TB Earth Balance margarine
2 TB olive oil
1/2 large onion, chopped
1/2 cup carrots, chopped
3 celery stalks, sliced
2 cloves chopped garlic
1/4 cup flour
2 cups veggie or mushroom broth (I used Better Than Bouillon Vegetable flavor)
1 tsp yellow miso paste
1 cup gardein veggie crumbles
1/2 cup plain soymilk
1/2 cup mushrooms chopped
2 Yukon gold potatoes, cubed
2 cups frozen veggie mix, thawed (carrots, peas, green beans, lima beans, corn)
1 tsp soy sauce
1 TB freeze dried poultry herbs or 1 tsp dried herbs (I used freeze dried mix of rosemary, thyme, garlic, scallions, sage)
salt and pepper to taste
pinch of cayenne
1 pie crust with 1 top (if frozen, thaw it out or use refrigerated pie dough)

Preheat oven to 375 degrees F.
Heat oil and margarine in a pot over medium high heat. Add onions, carrots, celery and garlic and cook for cook for several minutes to soften. Once the vegetable are fairly soft, add flour a bit at a time while stirring continuously. Add a bit of broth as you go. Once it is all smooth and all the broth is incorporated, add the miso paste. Stir to dissolve miso paste. Add veggie crumbles and soy milk. Continue to cook and stir and make sure the miso dissolves. Add the mushrooms, potatoes and frozen veggie mix. Stir to combine. Turn off heat. Add soy sauce, herbs, salt, pepper and cayenne to season. If it seems dry, you may add a bit more soymilk or broth. Pour mixture into pie shell (there will be a lot) and cover with top pie crust and crimp edges. Cut a few slits on the top for steam to escape. Bake at 375 for 40-45 minutes until browned on top.

4 comments:

Gina said...

Wow, that is one gorgeous pot pie. Thanks for sharing.

Cake Girl said...

looks amazing!

Nadia Evans said...
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Nadia Evans said...
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