Veg Pot Pie|
original recipe by Diane Thompson
1 medium onion, chopped
1/2 lb. fresh mushrooms, sliced
1 stalk celery, diced
1 or 2 carrots, sliced diagonally
other good vegetables to use:
cauliflower, fresh string beans, diced eggplant, potatoes (slightly pre-cooked), pressed tofu, peas
2 cups vegetable broth
1/2 cup lite evaporated milk
4 Tbls. each flour & margarine cooked together to make a roux
Preheat oven to 425 F.
Saute onions and mushrooms in a little olive oil until both are soft. Add celery, carrots, any other vegetables you have chosen. Add lemon juice to taste and simmer until veggies are tender. Add sage and pepper.
Heat vegetable broth, pressed tofu and fennel in a saucepan. When the veggies are tender, add them to the broth mixture. Stir well, add evaporated milk. Do not let it boil.
Make up the roux. Bring the veg & broth mixture to a simmer and thicken with the roux.
Place in a deep casserole dish. Top with crust or biscuit dough. Or, for a lower fat version, top with mashed potatoes as in a Shepherd's Pie.
Bake 20 - 25 minutes, until crust has browned, or biscuit dough has risen and browned.
Cool and serve. Chilled applesauce goes well as a side dish.
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Copyright © 1996 C. Diane Thompson
Copyright © 1997 Timothy M. Radonich