Vegetarian pot pie
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Vegetarian pot pie
  Vegetarian    Pie    Vegetables  
Last updated 6/12/2012 1:28:26 AM. Recipe ID 63802. Report a problem with this recipe.
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      Title: Vegetarian pot pie
 Categories: Vegetables, Main dish, Vegetarian
      Yield: 8 Servings
      1 c  Onion chopped
    1/2 c  Wine table, white
      1 c  Milk skim
      1 c  Celery diced
      1 lb Carrots
      4 md Pepper green
      5 oz Beans Green, frozen
    1/3 c  Peas, frozen,
    1/3 c  Whole Wheat flour
      2 c  Vegetable Broth (home made)
      1 tb Parsley dried
      1 ts Soy Sauce low sodium
    1/4 ts Sage, ground
    1/2 ts Thyme, ground
    1/4 ts Pepper
    1/4 ts Cayenne pepper

MMMMM---------------------CRUST INGREDIENTS--------------------------
  1 3/4 c  All purpose flour
      2 ts Baking Powder
    1/2 ts Baking Soda
      2 tb Margarine
    3/4 c  Buttermilk
      2 ts Honey
  Start by making the crust. (Could use instant potatoes instead) Start
  with ingredient 17. Sift flour,baking powder and soda into a large
  bowl. Using a pastry blender or fork cut the margarine into the
  mixture until it resembles coarse meal. Combine the buttermilk and
  honey mixing well then add to flour mixture stirring with a fork to
  form a stiff dough. Add more buttermilk if dough is too stiff. Knead
  in bowl about 3 to 5 minutes until dough is no longer sticky. Turn
  out onto a lightly floured surface. Roll out into the desired shape.
  Coat an 8 cup casserole dish with vegetable spray. Preheat oven to
  400 degrees. n a heavy sauce pan over medium high heat, heat wine to
  a simmer, add onion. Cook, stirring for 3 minutes. Add celery,
  carrots, bell pepper, green beans, and peas. If mixture starts to dry
  out add more wine. Cook, stirring about 3 minutes. Reduce heat to
  low. Sprinkle flour over the vegetable mixture; cook, stirring 2
  minutes. Combine skim milk and 2 cups vegetable stock in a separate
  bowl. Slowly whisk the liquid mixture into the saute'. Sauce will
  start to thicken. Add the parsley, soy sauce, sage, thyme, pepper and
  cayenne. Cook stirring constantly until filling is thickened. Remove
  from heat and pour into prepared casserole dish. Lay biscuit crust
  lightly over the filling. DO NOT SEAL EDGES. Bake 20 to 30 minutes or
  until crust is golden brown and filling is bubbling.

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Recipe ID 63802 (Apr 03, 2005)

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