vegan pot pie

i wish i could say that this was made with all fresh veggies, but alas, it was not. i worked with what i had, which was a mix of fresh and canned vegetables. of course, if you have enough fresh produce around, you can just approximate the measurements (1/2 can = 1 cup). this recipe makes 2 ginormous pot pies.


for the crust:

• 1 ½ cups all purpose unbleached flour
• 1 cup whole wheat pastry flour
• 1/2 teaspoon salt
• 2 tablespoons softened vegan butter
• 1/2 cup cold water
• 1/8 vegetable oil

for the filling:

• 1 can vegetable mix
• 1 large carrot, diced
• 1/2 can canned potatoes diced
• 1/2 can green beans
• 1/2 can corn
• 3/4 cup button mushrooms, diced
• 3/4 cup soy milk, unsweetened
• 1 tbsp veggie broth base(better than bouillon)
*could sub approx 1/2 bouillon cube
• 3 cloves garlic, minced
• 3 tablespoons onion powder
• 1/2 teaspoon celery salt
  
• 3 tablespoons herbs de provence
• 2 tablespoons bragg liquid aminos
• 1/2 cup water
  
• 1 tablespoon cornstarch

to make the crust, mix flour, salt and butter in mixing bowl. add in water and vegetable oil and continue mixing until everything is well incorporated. i just use my hands for this. form into a ball and let rest while starting the veggie filling.

you can use any veggies you like, but be sure to make about 4-5 cups of mixture if you are using 2 4 cup pyrex containers for cooking. heat veggies in a large sauce pan on medium heat. after about 5 minutes, add in the rest of the filling ingredients except for the cornstarch. simmer on medium-low for 15 minutes with veggies. if the sauce thickens to quickly, add another 1/4 -1/2 cup water. after simmering, add in the cornstarch and mix well for about a minute and then remove from heat. the sauce should be thickening up quite nicely at this point - the end result should be the consistency of a thick gravy sauce.

while the veggies are cooking, divide the dough in half. from each these two sections, you will use about 3/4 of the dough for the lining and the remaining for the top crust. flatten out both the lining and top layer dough with a rolling pin. spray the inside of a 4-cup round pyrex dish and lay the lining dough inside of the dish (all the way up to the top edge). you'll probably have to shift and spread the dough around inside of the dish to make sure it fits nicely. spoon half of your veggie mixture in, and lay the top layer across. with the remaining overage of dough, roll down to create a crust edge (you can press with a fork for decoration). cut slits in the the top for baking and repeat with second dish.

bake at 400°f for 40 minutes, or until dough is browned and veggie sauce is simmering over. let cool for a couple minutes, and then pop pie out of pyrex. :)