Vegetable Pot Pie Recipe at MyDish

Vegetable Pot Pie

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Method

  • 1. Boil the potato until tender. Drain and mash, then set aside to cool. Measure 1/2 cup for the pastry. Meanwhile, prepare the almond milk for the filling as directed below, then set aside.

  • 2. Combine the dry pastry ingredients in a bowl and rub in the margarine until crumbly. Add the mashed potato and mix well to form a soft dough. Cover and chill until ready to use.

  • 3. Heat the oil in a skillet on medium heat. Add the next 6 vegetables and sauté covered until lightly browned and just tender. Add the almond milk, tofu, and next 6 ingredients and bring to a boil. Stir in the cornstarch mixture and cook until thickened. Remove from the heat and set aside.

  • 4. Preheat the oven to 400°F. Place the dough between two 12-inch sheets of wax paper. Roll into a 10-inch circle about 1/8 inch thick. Place the filling into a 10-inch oiled round pie dish. Remove the wax paper and lay the dough across the top. Crimp the edges to seal, trim, and decorate the top with pastry leaves.

  • 5. Bake for 15 minutes at 400°F, then reduce the heat to 350°F and bake for 30-40 minutes until the pastry is light golden brown. Cool for 10 minutes before serving.

  • Serves 8

  • *Almond milk: Blend 1 cup raw almonds with 2 1/2 cups hot water until smooth. Strain through a fine strainer.

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    Ingredients

    • 1 potato
    • ½ cup unbleached white flour
    • 6 Tbsp whole wheat pastry flour
    •  salt
    • ¼ cup nonhydrogenated soy margarine
    • ½ Tbsp olive oil
    • ½ cup onion diced
    • 3 garlic cloves minced
    • ½ cup celery sliced
    • ½ cup red bell pepper diced
    • 1 cup cauliflower cut into 1 inch pieces
    • 1 cup button mushrooms sliced
    • ½ cup firm tofu cubed
    • 1 ½ Tbsp Bragg liquid aminos
    • 1 Tbsp nonhydrogenated soy margarine
    • ½ Tbsp Parsley minced
    • 1 tsp fresh taragon minced
    • 1 Tbsp lemon juice
    • 2 Tbsp corn starch and water

    By Views 1541  Added Mon Sep 15 2008


    This recipe is from a site my mom always used to find recipes from, wailana.com. The first time she made it was on Thanksgiving, so this recipe just feels comforting, like home.

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