Veggie Pot Pie
For the filling:
3 stalks organic celery, chopped
1/2 an onion, chopped
3 carrots, chopped
4 cups organic greens like collard or kale, stalks removed, chopped
1 C seitan or tofu, cut into bite sized chunks
3 T Earth Balance (vegan margarine)
2-3 cloves garlic, minced
½ T dried basil
½ T dried oregano
1 t salt
1 t pepper
3/4 C flour (I use whole wheat or white whole wheat)
2 C vegetable broth
1 T tamari or soy sauce
1 C plain organic soy milk (or other nut milk)
3/4 C frozen peas or edamame (optional)
1. Saute celery, onions, carrots, greens, and tofu or seitan in vegan butter for about 10 minutes, or until veggies are soft and tofu has started to brown.
2. Add the garlic and sautee another minute or two, being careful not to burn it.
3. Add herbs, salt and pepper and stir well.
4. Add flour, stirring constantly for 1 minute.
5. Add broth, tamari, and milk to mixture while stirring constantly.
6. Cook over medium heat until bubbly then stir in the peas, or edamame.
7. Pour into pre-baked pie crust, and top with second unbaked crust. Recipe below, or you can always use store bought pie crusts if you can find a vegan one- mostly what I have found are non-vegan or have toxic oils, so I usually do my own.
8. Bake at 375 F for 45 minutes, or until crust is browning and filling is bubbling out the sides.
For the crust:
1 ½ C white whole wheat flour
1 t salt
1/3 C, plus 2 T Earth Balance
4 T cold water
1. Mix flour and salt together.
2. Cut in Earth Balance and add water.
3. Shape dough into two balls and chill at least 30 minutes.
4. Once chilled, roll out the dough to fit a pie dish.
5. Bake one shell at 350 for 10 minutes, before filling. Use the second shell to top the pie.