Vegan Pot Pie

I had to get some coneflowers in this shot too. I’m so proud of my meadow.

Two weeks ago, Rob and I made the best vegan pot pie, packed with fresh vegetables from our garden. It was so delicious, I thought I’d share our made-up recipe:

Rob and Leslie’s Vegan Pot Pie

Ingredients:

4 vegan pie shells, 2 top crusts and 2 bottom crusts
1 large sweet potato, diced
3 large white potatoes, diced
12 oz fresh kale, chopped
3 or 4 carrots, diced
1 bag frozen peas
1 bag frozen corn
2 cartons fresh mushrooms, sliced
2 scallop squashes, diced
1 Vidalia onion, diced
2 Tbls chopped fresh rosemary
Garlic to taste
Salt
Olive oil

Gravy:
⅓ cup whole wheat flour
⅓ cup nutritional yeast
¼ cup canola oil
2 cups water
Salt to taste
1 Tbls Bragg’s liquid aminos

Directions:

Take the pie crusts out to thaw. Prepare each of the vegetables. Boil the sweet potato, white potatoes, and carrots with salt. Stir-fry the kale with vegan butter, salt, and olive oil. Chop the onion and garlic and cook with olive oil, a little salt, and fresh rosemary. Chop the mushrooms and squash and cook with olive oil and salt in a covered skillet until the squash is soft. Put all the vegetables in a very large bowl. Dump the frozen peas and corn in as is.

Now prepare the gravy. Toast the whole wheat flour on medium low heat. Add the nutritional yeast and canola oil and cook for a few minutes until bubbly. Add the water, salt, and liquid aminos and whisk until thickened.

Pour the gravy over the vegetables and mix well. Bake the two bottom pie crusts for a few minutes at 375 degrees so they won’t be soggy. Then take them out and fill them with the vegetable/gravy mixture. Then put the top crusts on and poke holes in the crusts with a fork. Bake the pies for 40 minutes to an hour at 375 degrees. The crusts should be golden brown. You might need to set the oven to broil for the last five minutes to get them to brown properly. Makes two pies.