Mushroom Pot Pie - VEGAN

[Guest guest]

Someone asked for oven recipes here is the first of several I will send over

the day today

 

Tanaista

 

Mushroom Pot Pie

 

 

MMMM----------------------LATTICE

TOPPING---------------------------

1/3 c Soy milk

1 tb Sugar

1/2 ts Salt

2 ts Oil

1 t Dry yeast

3 tb Warm water

1 3/4 c All-purpose white flour

MMMMM---------------------VEGETABLE -- ?

FILLING--------------------------

3 c Mushrooms, quartered

2 c Corn

2 ea Zucchini, sliced & quartered

1 ea Red bell pepper, chopped

1 ea Onion, chopped

2 ts Oregano

MMMMM------------------------CREAMY -- ?

SAUCE-----------------------------

2 tb Oil

2 tb All purpose flour

1 1/2 c Soy milk

1/2 ts Salt

1/2 ts Black pepper

 

TOPPING: Combine the first four ingredients in a small saucepan & heat

until the sugar has dissolved. Set aside. Dissolve yeast in a small

bowl in warm water. Set aside.

 

Beat together the reserved milk mixture & 1/2 c flour in a medium

sized bowl. Mix in the yeast. Add 1 c flour & continue to mix. Add

enough of the remaining flour to make a soft dough. Cover with a damp

towel & allow to rise until doubled in size, about 1 hour. Punch

down, knead & let rest for 5 minutes.

 

FILLING: Placing all filing ingredients in a large skillet & sprinkle

with water. Steam for 5 minutes. Drain & transfer to a 3-qt

casserole.

 

SAUCE: Heat oil in a small pot & stir in the flour. Whisk in the milk

& cook over low heat until the mixture is smooth & thick. Stir in the

salt & black pepper & pour over the vegetables.

 

ASSEMBLE: Roll dough into a 10 " square & cut into 1 " wide strips.

Weave strips into a lattice & place on top of the casserole. Tuck

edges in, cover & let rise for 20 minutes.

 

Preheat oven to 375F. Bake until browned, about 30 minutes.

 

" Vegetarian Gourmet " Winter, 1995

 

 

 

Yield: 12 Preparation Time :0:00