Vegan---vegetable pot pie

[Guest guest]

from Vegetarian Times Magazine

 

 

* Exported from MasterCook *

 

Vegetable Pot PIe

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Pies Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup potatoes -- peeled and cubed

4 teaspoons vegetable oil

1/4 cup whole wheat flour

1 1/2 cups vegetable broth

1 tablespoon nutritional yeast flakes

2 teaspoons soy sauce

salt and pepper

Dough for 2-crust 9 " pie

1 medium onion -- chopped

1 cup broccoli floret

1/2 cup carrot -- diced

1/4 cup corn kernels

1/4 cup frozen peas

 

Preheat oven to 350F. Cook potatoes in lightly salted boiling water just

until tender, about 10 min. Drain and set aside. Meanwhile, in med.

saucepan, heat oil over low heat. Stir in flour and cook, stirring, until

mixture is very thick, about 1 min. Gradually add broth, stirring

constantly. Add nutritional yeast, soy sauce, salt and pepper, stirring

constantly. Remove sauce from heat and set aside.

 

Roll out bottom crust and fit into 9 " pie plate. Scatter potatoes and

remaining vegetables over crust and remaining vegetables over crust and

spoon sauce over them. Place top crust on pie, crimp edges and make a couple

of slits in crust for steam vents. Bake until crust is lightly browned,

about 1 hour.

 

 

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Per serving: 782 Calories (kcal); 25g Total Fat; (28% calories from fat);

24g Protein; 122g Carbohydrate; 4mg Cholesterol; 3223mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5

Fat; 0 Other Carbohydrates

 

NOTES : vegan

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0