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Vegetable Pot Pie

Do you ever get the hankering for a pot pie? I do ever since our trip to Disney World a couple of years ago. My favorite part of Disney is Epcot Center and eating at the various countries from around the world. We stopped at the Pub in the United Kingdom and although it was a mushroom shepherd’s pie, the flavors could really translate to a vegetable pot pie. Pot pie is an American Classic filled with beef or chicken and usually made by Swanson. I know that there were always pot pies in the freezer growing up and they used to take forever to heat in the oven before you could eat them. I really did not make a homemade pot pie until after I was married. And needless to say, the first couple were not worth eating.

I have since mastered the recipe and have adapted it to accomodate the vegan lifestyle. I still use my grandmother’s pie dough recipe, because I can find no other recipe that is comparable.

When I make it, it usually feeds 4 or 2 depending if I have any side dishes with it. Usually a side dish is not neccesary because it is filled with a plethora of vegetables already.

Vegetable Pot Pie

1 stalk celery, diced

1 small onion, diced

1 carrot, diced

1 parsnip, diced

1 potato, diced

5 mushrooms, sliced

1 T. worcestershire sauce

1 T. flour

1 T. oil

1 tsp. no beef broth concentrate

2 cups water

1/4 cup soy milk

Salt and pepper to taste

2 tsp Herbs de Provence

1 pie crust

In a medium frypan, heat oil, add onion, celery, carrot, parsnip, and mushrooms, and the potato, brown lightly. Add a little more oil and add the flour. Sprinkle with salt and pepper and the herbs de provence. Brown the flour lightly. Add the no beef broth concentrate and the worcestershire sauce and water. Bring to a boil and reduce to simmer for 5 minutes until the sauce thickens.

Spray a casserole dish with non-stick spray and add vegetable mixture to the casserole dish.

Preheat the oven to 400 degrees farenheit.

Roll out pie crust to fit the casserole dish, crimp the edges, and slit some holes in the crust with a knife.

Bake for 30 minutes or until the crust turns brown.

Let cool for 10 minutes before serving.

Happy Eating,

lynda@southvegan.com

Filed under pot pie vegetable vegan Disney World potato carrot parsnip mushroom onion pie dough