Vegetarian pot pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable broth or white wine |
| 1 | cup | Onion; diced |
| 1 | cup | Celery; thinly sliced |
| ⅔ | cup | Carrot; thinly sliced |
| 1 | cup | Red bell pepper; diced |
| ⅔ | cup | Green beans, frozen; sliced |
| ⅓ | cup | Peas; frozen |
| ⅓ | cup | Whole wheat flour |
| 1 | cup | Soymilk |
| 2 | cups | Vegetable broth |
| 2 | tablespoons | Parsley, fresh minced |
| 1 | teaspoon | Salt or low sodium soy sauce |
| ¼ | teaspoon | Sage |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Caynne |
| Basic biscuit crust recipe | ||
Directions
Coat an 8-cup casserole dish with vegetable spray.
Preheat oven to 400 degrees.
In a heavy saucepan over medium-high heat, heat broth or wine to a simmer; add onion. Cook, stirring, 3 minutes. Add celery, carrot, bell pepper, beans and peas. If mixture begins to dry out, add ¼ cup more vegetable broth or wine. Cook, stirring, 3 more minutes.
Reduce heat to low. Sprinkle flour over vegetable mixture; cook, stirring, 2 minutes.
Combine soymilk and 2 cups vegetable broth in measuring cup. Slowly whisk the liquid mixture into the saute. Sauce will start to thicken.
Add parsley, salt or soy sauce, sage, thyme, pepper and cayenne.
Cook, stirring constantly, until filling is thickened.
Remove from heat and prou into prepared casserole dish.
Lay Basic Biscuit Crust lightly over filling. Do not seal edges.
Bake 20 to 30 minutes, or until crust is golden brown and filling is bubbling. Serves 8.
Per serving: 189 cal; 6 g prot; 4 g fat; 31 g carb; 10 mg chol; 286 mg sod; 3 g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE