Veggie Pot Pie (serves 6)

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Veggie Pot Pie
Flaky Crust, Savory Veggies, and lots of Protein make this one dish meal a real treat. Use whatever combination of vegetables or beans you might have on hand, just be sure to cut them into uniform pieces, to use a variety of colors are textures and to allow enough time for the filling to cook all the way through. The pie will be moist but will not produce gravy unless you add a thickened broth to the pie before cooking it. I prefer it moist with the option of adding Tamari at the table. The pie crust is easy and very forgiving. If it tears as you are transferring it to the pie, just moisten your fingertips and repair any tears. Be sure to use a fork to prick the surface to allow steam to escape during baking. Glyn and Will

1 cup russet potatoes
1/2 cup carrot, diced
1/2 cup parsnips
1/2 cup onion chopped
1/4 cup sweet peppers
1/4 tsp garlic powder
1/2 cup corn
1/2 cup green peas
1 cup chopped tomatoes
1/2 cup TSP
1 herb-ox vegetable bouillon cubes 1/2 cup boiling water
1 1/2 cup canned, drained garbanzo beans
1/4 cup nutritional yeast
1 tsp poultry seasoning
1/2 tsp salt

3/4 cup Bob’s Red Mill Gluten Free All Purpose Flour
1/2 cup oat flour
4 tbsp Earth Balance Vegan Margarine
3 tbsp water

 

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Prepare the Filling
1 Dice or chop all the vegetables as directed. Place in a large mixing bowl.
2 Meanwhile, soak the TSP in the hot bouillon for 10 minutes. Cool slightly and add to the vegetables.
3 Drain the chick peas and add to the vegetables.
4 Stir in the nutritional yeast, poultry seasoning, salt and pepper to taste.
5 Pile the mixture into a 9″ deep-dish pie pan.
Prepare the top crust
1 Combine the all purpose flour with the oat flour and the salt.
2 Cut in the Earth Balance Margarine.
3 Add the water by tablespoons until a soft but workable dough is achieved.
4 Form the dough into a ball and place between two sheets of waved paper.
5 Roll the dough to a thin 10″ circle.
6 Remove the top sheet of waxed paper and use the bottom sheet to transfer the crust to the pie pan.
7 Crimp the edge of the crust and use a fork to prick decorative steam holes into the crust.
8 Bake the pie at 425 for 30 minutes. Reduce the heat to 350 and continue cooking for another 30 minutes or until the crust is golden brown.
9 Cool slightly before serving.

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Servings: 6
Yield: One 9″ pie
Degree of Difficulty: Moderately difficult
Oven Temperature: 425°F
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (9.3 ounces).

nutrition veggie pot pie
Recipe Type
Gluten-Free, Main Dish, Vegan, Vegetables

This entry was posted by Glyn Ruppe-Melnyk.

3 thoughts on “Veggie Pot Pie (serves 6)

      • I’ve been thinking about dabbling with some gluten free recipes…many times the vegan and gluten free can work together just fine. I can’t vouch for the jelly donut cupcakes, yet, though! Thanks for stopping by 🙂

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