Vegetable Pot Pie

June 15, 2008 at 4:54 pm | Posted in Vegan Recipes | 2 Comments
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Even though the weather here has been very hot, and already feels like the middle of summer, I found myself craving an easy, one-dish meal that would be filling, hearty and simple. So, vegetable pot pie it was! I used two store-bought frozen spelt pie crusts, and I had lots of fresh vegetables from our local farmer’s market to choose from. I like throwing together whatever I have in the refrigerator, and this combination worked out really well!

Vegetable Pot Pie

  • two pie crusts (store-bought, for convenience)
  • 1 can cannellini beans, drained and rinsed
  • 1 rutabaga, thinly diced
  • 1 cup green beans, ends trimmed and cut into bite-size pieces
  • several mushrooms, thinly sliced
  • the kernels sliced from one ear of corn
  • 1/3 of an onion, thinly sliced
  • a large bunch of basil, thinly sliced (I used purple basil)
  • 2 Tbsp. olive oil
  • salt and pepper
  • several generous dashes of dried sage, garlic salt, and Spike vegetable seasoning (or other seasonings of your choice)
  • 1 cup unsweetened almond milk
  • 3 Tbsp. cornstarch

Sautee the vegetables (and added seasonings) in olive oil for just about 2-3 minutes, while preheating the oven 350. Then, fill one of the pie crusts with the vegetable mixture. In a small bowl, whisk the cornstarch into the almond milk, and pour evenly over the vegetable mixture. Top the pie with the second crust, pinching the edges together. Prick the top crust with a fork or knife to allow steam to escape, and bake for about 45 minutes or until the crust is done.

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