- 1 T butter
- 6 C assorted vegetables, thinly sliced or diced. Some ideas
- bell peppers
- green beans
- 1 glove garlic, minced (I used 2 large ones)
- 1/4 C flour
- 3 C warm veggie stock (or milk)
- 1/2 tsp thyme
- 2 T fresh parsley (or 2 tsp dried)
- 1 t salt or soy sauce
- black pepper
- I added a handful of Italian seasonings, 1/3 C of cooked pinto beans
- 1 recipe pie crust
Preheat oven to 400*.
Melt butter in a sturdy saucepan, add the vegetables and saute for 5 min. Add garlic and saute another 5 minutes.
Sprinkle flour on top and continue cooking, stirring constantly for 1 - 2 minutes.
Gradually add the warm liquid, stirring constantly, until sauce thickens.
Add spices and cook about 10 min more - until veggies are the consistency you like.
Transfer thickened mixture to a 2 1/2 qt casserole or a pie dish. Cover with pie crust.
Bake 20 - 30 min.
Notes: This another vegan recipe from Ashley (if you sub for butter with olive oil). It's another hit! This recipe is very flexible. Use only one or two veggies, or clean out your fridge like I did. Make chunky or fine. I added about 1/3 C of cooked pinto beans. I will try less liquid next time.
I'm known for my wonderful Country Chicken Pot Pie and have been wanting to try something like it with veggies....I may try it next using the same principles learned here....I couldn't figure out how to do it without all the cream...but I bet almond milk would work fine....and this was really very good too. Ashley originally found this recipe at VeggieTable.com
V for Vegetable Pot Pie
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