vegetable pot pie (recipe)

[Guest guest]

I tried this recipe tonight but had to change it (from the one I

listed earlier today) based on what I had on hand. Just wanted to

share that it was delicious and my kids loved it!

 

Shelly

 

Here is the recipe with my changes:

 

Vegetable Pot Pie

 

25 baby carrots, cut in half or thirds

1 large russet potato, peeled and diced in 1/2 inch pieces

3 tbsp vegan margarine

1 stalk celery, chopped

2 cups chopped fresh spinach

3 cups sliced mushrooms

1/2 cup chopped onion

3 tbsp flour

2 cups vegetable broth

1/4 tsp dried thyme

1/4 tsp nutmeg

1/2 tsp pepper

1/2 tsp hot red pepper sauce

1/2 cup shredded VeganRella, Cheddar-style

 

Drop biscuits:

1 cup flour

2 tsp baking powder

1 tsp sugar

1/4 tsp salt

1/4 cup cold margarine, cut in small pieces

1/2 to 1/3 cup rice or soy milk, unsweetened

 

1. Preheat oven to 400 degrees F. To prepare filling, bring a large

pot of lightly salted water to a boil. Add carrots and

potato. Cook 10 minutes or until vegetables are tender. Drain

well.

 

2. Meanwhile, melt margarine in large skillet over medium heat. Add

mushrooms, celery, onions and spinach. Saute 5 minutes or until

tender. Stir in flour. Gradually stir in broth. Add thyme, nutmeg,

1/2 teaspoon salt, pepper, and hot pepper sauce. Stir in drained

vegetables. Spoon into a 10-inch deep baking dish that has been

sprayed with Pam and sprinkled with a generous layer of wheat germ.

Top with shredded cheese.

 

3. To prepare drop biscuits, stir flour, baking powder, sugar, and

salt in medium bowl. Cut in margarine until mixture is crumbly.

Gradually add milk, stirring to form a wet batter. Drop heaping

tablespoons of batter onto vegetable filling to form " crust. " Don't

completely cover the filling. Bake 20 minutes or until biscuits are

golden brown.

 

Serves 4.