Sunday, May 3, 2015

Veggie Pot Pie

Veggie Pot Pie
Make the Filling:
1 onion, diced
16 oz. mushrooms, sliced
1 bag frozen Trader Joe's Organic Foursome veggies (corn, peas, green beans, and carrots) or other frozen mixed veggies
1 can black lentils, rinsed and drained
veggie broth
In a large skillet, steamfry the onions until translucent, adding veggie broth if they stick to the pan. Add the mushrooms and cook until all of their juices are release and evaporated. Add frozen veggies and cook another 5 minutes or so. Add the lentils and cook and additional minutes. Turn off heat.

Make the Gravy:
2 cups vegetable broth
2 tablespoons soy sauce or tamari
2 tablespoons tahini
¼ cup brown rice flour
freshly ground black pepper
Place all the ingredients, except the pepper, in a small saucepan. Stir well to mix. Cook over medium–low heat, stirring occasionally until smooth and thick. Season with freshly ground black pepper to taste.

From The Starch Solution

Assemble the Casserole:
Spoon the cooked veggies into a big casserole dish, using a slotted spoon (to prevent extra liquid from going with it). Add the gravy and stir a couple of times.
Preheat oven to 400 degrees.

Make the Crust:
1 T ground flaxseed
3 T warm water
½ c corn meal
¼ c oat flour
¼ c whole wheat pastry flour or spelt flour
1½ tsp baking powder
¼ tsp salt
¼ c apple sauce
½ c unsweetened nondairy milk

Mix the ground flaxseed with the warm water in a very small bowl. Set aside.
In a small mixing bowl, whisk together the corn meal, oat flour, and whole wheat pastry/spelt flour, baking powder, and salt. Add the non-dairy milk and applesauce and stir everything together until well combined.
Top the veggies/gravy with the crust batter. Place your casserole in the oven on a piece of foil in case of spillover. Bake for 30 minutes and serve!

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