Navy Bean and Root Vegetable Pie

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Navy Bean and Root Vegetable Pie

 

Recipe By :Easy Vegan Cooking - Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 onions

1 pound rutabaga -- peeled

1/2 pound carrots

2 tablespoons vegetable oil

2 tablespoons vegan margarine

1/4 cup whole wheat flour

2 cups soy milk

sea salt

freshly ground black pepper

2 14-16 oz cans navy beans -- drained and rinsed

2 pounds mashed potatoes

 

Chop the onions. Peel and chop the rutabaga and carrots.

Heat the oil in a large saucepan. Add the vegetables and cover the pan, then

leave to cook over low heat until just tender (10-15 minutes).

Melt the margarine in another saucepan. Stir in the flour, and then slowly add

the milk, stirring constantly to avoid lumps. When it has thickened remove from

the heat. Season to taste.

Add the drained beans to the cooked vegetables. Season to taste. Transfer the

mixture to a greased casserole dish. Spoon the white sauce over it and top with

the mashed potatoes.

Bake at 375F for 20-30 minutes, until the top has begun to turn brown.

Alternatively, cover with greaseproof paper and microwave for 6-7 minutes.

 

 

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Per serving: 1054 Calories (kcal); 17g Total Fat; (14% calories from fat); 56g

Protein; 177g Carbohydrate; 5mg Cholesterol; 616mg Sodium

Food Exchanges: 10 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0