Veggie Pot Pie

First, I want to share with you all that METHOD has hit 50 subscribers! Well, 54, to be exact, but I think I'm counted in there . . . and my mom (Hi, mom!) . . . etc. Anyway, THANK YOU! I'm incredibly happy that you're all enjoying these recipes . . . so, OK, I'll get back to it right now with today's vegan dinner: Veggie Pot Pie.

I bought my first pie dish this weekend (at Kohl's -- it was a steal). Of course, I had to use it immediately. But, I've been making so many sweets . . . I just couldn't do a fruit or chocolate pie.

Some history: I made a veggie-pot-pie-esque meal last year using Bisquick (*shudder*), so when I mentioned our dinner selection to my husband, he begged me (BEGGED me) not to make it. I forged on, however, and today -- he took two pieces of the pie to work with him.

I don't need to tell you that veggie pot pie is great for a fall dinner. But what I do need to tell you is that this combination of veggies is especially hearty and flavorful. Just look at those pieces of corn, peas, and lima beans . . .




VEGGIE POT PIE

What you'll need . . .

(for the crust)

• 3 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1/2 cup water (you may need slightly more depending on your final dough consistancy -- go with your gut!)
  

(for the filling)

• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1/2 cup baby bella mushrooms (or regular), sliced
• 4 teaspoons flour
• 1/2 cup regular soy or rice milk
• 1 cup vegetable stock
• 1/2 cup black beans, rinced
• 1/2 cup lima beans (I used frozen)
• 1/2 cup peas (I used frozen)
• 1/2 cup red-skin potatoes, cooked & chopped (optional, if you don't have the time)
• 1/2 cup corn (I used canned)
• Salt & pepper to taste
• 1 tablespoon poppyseeds (optional)

Method . . .

(for the crust)

1. Preheat oven to 375 degrees Fahrenheit (190 degrees C).
2. Combine wheat pastry flour and salt.
3. Put flour into stand mixer and add oil & stir until dough forms little balls.
4. Mix the cold water into the dough.
5. Form into a ball and divide in half.
6. Roll out (with rolling pin) onto a lightly floured surface, and then place into a pie plate.
7. Prick with a fork (this part is important) and bake for 12-15 minutes.
8. Roll out the second half of dough for the top of the pie.

(for the filling)

1. Heat oil in a saucepan and saute the onions, mushrooms, and garlic.
2. Add the flour and cook for about 2 minutes, stirring constantly.
3. Slowly mix in the soy or rice milk and vegetable stock and cook until filling has thickened.
4. Add potatoes and cook for approx. 1 minute.
5. Add black beans, peas, lima beans, corn, salt and pepper and heat through.
6. Pour mixture into the crust and top with the unbaked crust.
7. Press edges together, but do not seal them completely.
8. Bake for about 25 minutes (or until the crust is golden brown).

Here's a sneak peek of tomorrow's post (Rich Chocolate-Pumpkin Swirl Cake with Nutella-Pumpkin Frosting). "Nutella isn't vegan," you say. I know. I KNOW. However, the pumpkin frosting BEFORE I added the Nutella IS vegan, and just as amazing (if not more so). I just happened to have half a jar of the stuff that I needed to use, and the cake wasn't really for me anyway -- we gave a HUGE chunk of it to our neighbors.

So here's one layer:


Happy Tuesday!

Today's post -- Veggie Pot Pie -- is part of VeganMoFo. For more delicious vegan recipes -- including sweets, soups, and other scrumptious things -- keep reading METHOD (subscribe to the RSS feed). As well, check out the VeganMoFo Flickr group.