Gaia Vegetable Pot Pie

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* Exported from MasterCook *

 

Gaia Vegetable Pot Pie

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 186

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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***FOR THE FILLING***

1 cup diced carrots

1 cup finely chopped onions

2 cups cooked chickpeas

1 cup frozen peas -- thawed

1 tablespoon minced fresh parsley

2 tablespoons canola oil

3 tablespoons unbleached all-purpose flour

1 cup Vital Vegetable Stock

(see separate recipe)

1 cup soy milk

1/2 teaspoon salt

1/8 teaspoon finely ground pepper

***FOR THE CRUST***

1 cup unbleached all-purpose flour

1/2 cup whole wheat flour

1/8 teaspoon salt

4 tablespoons soy margarine

2 tablespoons ice water

 

Serves 6

 

The comfort of Mother Nature's finest: a flaky crust topping a bounty of

vegetables swimming in a creamy sauce.

 

To make the filling: Put the carrots, onions, chickpeas, peas, and parsley

in a lightly oiled casserole dish. Heat the oil in a medium saucepan over

low heat. Stir in the flour and cook, stirring constantly for 3

minutes. Gradually add the stock and soy milk, stirring until

smooth. Bring to a boil, stirring. Remove from heat. Add the salt and

pepper. Pour the sauce over the vegetables in the casserole dish.

 

To make the crust: Preheat the oven to 350F. Combine the flour and salt in

a food processor, using the steel blade. Add the soy margarine and process

until the mixture resembles coarse crumbs. With the machine running,

gradually add the water, processing to blend. Roll the dough out on a

lightly floured surface to a 1/4-inch thickness, shaped to the size of the

casserole dish. Carefully place the crust over the filled casserole,

crimping the edges to seal. Bake for 40 minutes, or until lightly browned.

 

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