Guest guest Posted May 23, 1999 Report Share Posted May 23, 1999 Melissa: Here are several veg pot pies. I've often made the " Easy Vegetable Pot Pie " . * Exported from MasterCook * Easy Vegetable Pot Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Quick & Easy Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can condensed cream of potato soup 1 15 oz. can Veg-All mixed vegetables -- drained 1/2 cup milk 1/2 teaspoon thyme 1/2 teaspoon black pepper 2 9 " frozen pie crusts, thawed 1 egg (optional) -- slightly beaten Combine first 5 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 for 40 mins. Cool 10 mins. before serving. - - - - - - - - - - - - - - - - - - NOTES : Be careful with frozen pie crusts -- many contain lard -- look for those made with vegetable shortening. You can be creative with this recipe: Use this as the " base " and add other ingredients of your choice! * Exported from MasterCook * New-Fashioned Pot Pie Recipe By : Vegetarian Times Magazine, May 1998, page 44 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Vegetables Pies & Pastry Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon safflower oil 1 small onion -- chopped 1 medium carrot -- peeled and diced 1 pound extra-firm tofu -- well-drained cut into 1/2-inch chunks 1/2 cup frozen and thawed green peas 1/4 cup chopped walnuts 1 tablespoon minced fresh parsley 2 cups vegetable stock 1 tablespoon wheat-free tamari 4 teaspoons dried thyme Salt and freshly ground black pepper -- to taste 2 tablespoons cornstarch dissolved in 2 Tbs. water ***CRUST*** 1 cup soy flour 1/2 cup rice flour 1/2 cup potato starch flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup safflower oil 1/4 cup cold water Wheat-and gluten-free 6 SERVINGS VEGAN In this recipe, a combination of soy, rice and potato starch flours are used in the crust; cornstarch replaces wheat flour as the thickener in the filling; and wheat-free tamari is used as a seasoning. If your're allergic to corn as well as wheat, use 1/4 cup mashed potatoes to replace the cornstarch mixture. Preheat oven to 350 degrees. In small skillet, heat oil over medium-high heat. Add onion and carrot and cook, stirring often, until softened, about 5 minutes. In 1 1/2 quart casserole, combine tofu, onion-carrot mixture, peas, walnuts and parsley. In medium saucepan, combine stock, tamari, thyme, salt and pepper. Bring to a boil over high heat. Reduce heat to low, whisk in cornstarch mixture and cook, whisking constantly until thickened, about 1 minute. Pour sauce over tofu and vegetables in casserole. Stir well to coat with sauce; set aside. Pastry: In food processor, combine flours, baking powder, salt and oil and process until mixture resembles coarse crumbs. With motor running, slowly add water through feed tube and process until dough forms a ball. Turn dough out onto a lightly floured surface and roll into shape of casserole dish. Carefully place crust over casserole, crimping edges. Bake until crust is lightly browned, about 45 minutes. Serve warm. PER SERVING: 178 CAL.; 7G PROT.; 8G TOTAL FAT (1G SAT. FAT); 23G CARB.; 0 CHOL.; 344MG SOD.; 4G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Vegetable Pot Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Main Dishes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg pie crust 2 tbsp. butter 2 medium onion 2 tbsp. white flour 2 cup vegtable broth 2 cups cooked vegtables( yellow squash -- mushrooms, string beans, diced carrots, etc.) roast all vegetables in oven for one hour Melt butter or margarine in a medium saucepan. Add onion and saute' until soft and translucent about 7 minutes. Add flour and stir until it starts to thicken. Stirring constantly, pour vegtable broth in saucepan. Continue stirring until sauce thickens, about 10 minutes. Remove from heat. Preheat oven 425 degrees. Pour vegtables in pie crust and then sauce. cook about 35 minutes or until done. Paula J. Larson - - - - - - - - - - - - - - - - - - NOTES : NOTES: * Exported from MasterCook * Three Bean Pot Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 11 oz box pie crust 4 to 6 mushrooms -- sliced 3/4 cup chopped onion 1 medium zucchini -- cut into 1/2 " chunks 1 15 oz can small white beans 1 15 oz can red beans 1 15 oz can black beans 1 8.25 oz can sliced carrots -- well drained 2 14.5 oz can stewed tomatoes (Cajun or Italian style) -- well drained 1/3 cup chopped fresh basil 1/2 teaspoon white pepper Prepare crust for a double crust pie according to package directions. Roll out the balls of dough into two rectangles, 11 x 15 " each. Fit one rectangle of dough into the bottom and up the sides of a 7 x 11 " glass baking dish. Combine remaining ingredients in a large bowl; turn mixture into the pastry-lined baking dish. Place the the other rectangle of dough on top of the bean mixture. Pinch together edges of top and bottom crust to form seal. Poke top crust several times with a fork or toothpick to vent. Bake at 400 degrees F for 45-50 minutes until crust is golden brown. Scoop or cut into wedges to serve. - - - - - - - - - - - - - - - - - - NOTES : I suppose frozen prepared pie crusts already in a pie pan could be used also, but it may make 2 pies with the amount of ingredients called for here (a total of 4 prepared crusts), but not as " deep " . Quote Link to comment Share on other sites More sharing options...
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