recipe: Veggie Pot Pie

[Guest guest]

This is a recipe I tried recently. I got the recipe in a Meat-Out Monday

newsletter, but

added a few changes that I found made it better, like garlic and no-chicken

broth. It came

out good and we will make this again. I am thinking it would be even better with

some

cubes of fried crisp tofu added... next time.

 

Veggie Pot Pie

 

3 stalks celery, chopped

1/2 onion, chopped

1/4 tsp. dried minced garlic

3 carrots, chopped

3 Tbs. vegan margarine

1/2 cup flour

2 cups Imagine brand No-Chicken broth (or other veg broth)

1 cup plain soymilk

1 tsp. salt

1 tsp. pepper

3/4 cup frozen peas

3/4 cup frozen edamame (soybeans)

 

Pot Pie Crust

1 cup flour

1 tsp. salt

1/3 cup Crisco

2-3 Tbs. cold water

 

Directions:

 

For the crust, mix flour and salt together, cut in shortening, add the water,

then shape into

a ball and place in the fridge to chill. After preparing the filling, roll out

the dough to fit

the casserole dish.

Sauté celery, onions, and carrots in margarine for about 10 minutes.

Add the flour, stirring constantly for 1 minute. Add broth, garlic and soymilk

to mixture

while stirring constantly.

Cook over medium heat until bubbly then stir in the peas, edamame, salt, and

pepper.

Pour into a 2 qt casserole dish and top with crust.

Bake at 375 F for 30-45 minutes