This has been a comfort food for me for years. In the late 80’s when there was no internet and not a lot of vegetarians, or vegetarian resources, my Mom subscribed to Vegetarian Times, a monthly magazine. This recipe comes from that magazine and was an instant hit in our family! Between Mollie Katzen’s Moosewood cookbooks and this magazine my mother was able to stock my vegetarian recipe repertoire with plenty of delicious offerings!
Vegetarian Pot Pie
Prep time
Cook time
Total time
Serves: 6
Ingredients
Crust
- 2 ½ c sifted unbleached white flour
- Pinch Salt
- ⅔ c vegetable shortening (or coconut oil)
- ½ c iced water
- or use 2 pre-made pie crusts
Filling
- 2 T Butter
- 1 medium onion, sliced
- 2 T flour
- 1 c vegetable broth
- 1 c milk
- 2 c cooked vegetables of choice (yellow summer squash, thickly sliced mushrooms, string beans, diced carrots, red peppers, broccoli, potatoes, celery)
Instructions
For the crust:
- Combine flour and salt in a mixing bowl.
- Cut in shortening or coconut oil with a pastry blender or a long-tined fork until you have a coarse meal. Sprinkle iced water over the mixture 1 tablespoon at a time, mixing quickly with a fork until dough forms.
- Shape dough into a ball and divide in half. Place one portion on lightly floured wax paper. Dust the surface of a rolling pin with flour and roll the dough into a circle 3 inches larger than an 8-inch pie pan.
- Fit crust into pie pan. Prick the bottom and sides with a fork.
- Roll out remaining dough on floured wax paper and set aside.
For the filling:
- Melt butter or margarine in a medium saucepan. Add onions and sauté until soft and translucent, about 7 minutes. Add flour and stir until it just starts to darken. Stirring constantly, pour in vegetable broth and milk if desired. Continue stirring until the sauce thickens, about 10 minutes. Remove from heat.
- Preheat oven to 425°. Spoon cooked vegetables into the prepared pie crust, then pour sauce over them.
- Place remaining crust on top, pinching together the rim of the top and bottom crusts to seal edges. Prick top crust with a fork. Bake until the crust turns golden brown, about 20 minutes.
Notes
From Vegetarian Times
Leave a Reply