Mushroom pot pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Soy milk |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Oil |
| 1 | teaspoon | Dry yeast |
| 3 | tablespoons | Warm water |
| 1¾ | cup | All-purpose white flour |
| 3 | cups | Mushrooms, quartered |
| 2 | cups | Corn |
| 2 | eaches | Zucchini, sliced & quartered |
| 1 | each | Red bell pepper, chopped |
| 1 | each | Onion, chopped |
| 2 | teaspoons | Oregano |
| 2 | tablespoons | Oil |
| 2 | tablespoons | All purpose flour |
| 1½ | cup | Soy milk |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
Directions
LATTICE TOPPING
VEGETABLE FILLING
CREAMY SAUCE
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 & ½ 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