Vegan & Vegetarian Cookbook
 
 
Veggie Pot Pie
 

INGREDIENTS

 
1 can of peas, drained
1 can of corn, drained
1 medium potato- peeled, boiled, & cubed
1/2 medium white onion, finely diced and sauteed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
12 tablespoons vegan margarine
1 1/2 + 2/3 cups unbleached flour

DIRECTIONS

The Sauce

Melt 6 tablespoons of margarine in a large skillet on a heat setting halfway between low and medium. Add 2/3 cup of flour and stir until the flour and margarine are thoroughly mixed. Add 1/2 cup of water and stir until the water is almost absorbed. Continue to add small amounts of water (about 1/4 cup) and stir until the mixture has the consistency of a thick sauce. 

In a heat resistant mixing bowl, combine the sauce, vegetables, salt and spices. Mix thoroughly.

The Crust

Allow 6 tablespoons of margarine to soften to room temperature. Cream 1 1/2 cups of flour into the margarine. Add 1/3 cup of water and stir. Knead the dough and shape it into a ball. Roll out the dough to fit a 9 inch pie pan and place it in the pan. Pour the vegetable and sauce mix over the dough. Bake at 350 for 40-45 minutes. 

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