Recipe vegetarian pot pie

8 Servings

Ingredients

Quantity Ingredient
1 cup Onion chopped
½ cup Wine table, white
1 cup Milk skim
1 cup Celery diced
1 pounds Carrots
4 mediums Pepper green
5 ounces Beans Green, frozen
⅓ cup Peas, frozen,
⅓ cup Whole Wheat flour
2 cups Vegetable Broth (home made)
1 tablespoon Parsley dried
1 teaspoon Soy Sauce low sodium
¼ teaspoon Sage, ground
½ teaspoon Thyme, ground
¼ teaspoon Pepper
¼ teaspoon Cayenne pepper
1¾ cup All purpose flour
2 teaspoons Baking Powder
½ teaspoon Baking Soda
2 tablespoons Margarine
¾ cup Buttermilk
2 teaspoons Honey

Directions

CRUST INGREDIENTS

Start by making the crust. (Could use instant potatoes instead) Start with ingredient 17. Sift flour,baking powder and soda into a large bowl. Using a pastry blender or fork cut the margarine into the mixture until it resembles coarse meal. Combine the buttermilk and honey mixing well then add to flour mixture stirring with a fork to form a stiff dough. Add more buttermilk if dough is too stiff. Knead in bowl about 3 to 5 minutes until dough is no longer sticky. Turn out onto a lightly floured surface. Roll out into the desired shape. Coat an 8 cup casserole dish with vegetable spray. Preheat oven to 400 degrees. n a heavy sauce pan over medium high heat, heat wine to a simmer, add onion. Cook, stirring for 3 minutes. Add celery, carrots, bell pepper, green beans, and peas. If mixture starts to dry out add more wine. Cook, stirring about 3 minutes. Reduce heat to low.

Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes.

Combine skim milk and 2 cups vegetable stock in a separate bowl. Slowly whisk the liquid mixture into the saute'. Sauce will start to thicken. Add the parsley, soy sauce, sage, thyme, pepper and cayenne. Cook stirring constantly until filling is thickened. Remove from heat and pour into prepared casserole dish. Lay biscuit crust lightly over the filling. DO NOT SEAL EDGES. Bake 20 to 30 minutes or until crust is golden brown and filling is bubbling.

Source: The Vegetarian Times Magazine Posted to recipelu-digest by GramWag <GramWag@...> on Mar 18, 1998

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