Serves 6 | 20 minute prep | 35- 40 minute cook
- 2 tablespoons grapeseed oil
- 1/2 yellow onion, diced
- 1 medium carrot, peeled and sliced
- 1 stalk celery, diced
- salt and pepper to taste
- 1 cup broccoli florets
- 1 cup frozen sweet peas, thawed
- any other vegetables you like (optional)
- 1/2 stick Earth Balance
- 1/4 cup unbleached all-purpose flour
- 2 cups almond milk
- vegan pie dough (or sheets of phyllo dough)
Preheat the oven to 375 degrees.
Place the oil in a large skillet over medium-high heat. Add the onion, carrot, and celery and cook about 5 minutes. Season with salt and pepper. Add the broccoli, peas and any other vegetables and cook 5 to 6 minutes. Remove from heat and set aside.
In a medium saucepan, melt the Earth Balance over medium heat. Sprinkle in the flour and whisk together until smooth. Cook 3 minutes, whisking constantly. Whisk in the milk, stirring constantly to prevent lumps. Simmer about 3 minutes, or until slightly thickened.
Add the vegetable mixture to the sauce, stirring to combine. When done, spoon the mixture into a 9 inch glass pie pan. Top with the pie crust. Poke a few holes into the top of the pie to allow the steam to escape.
Bake 35 to 40 minutes, or until the crust is golden brown.
Sourced from: Barnouin, Kim. “Veggie Pot Pies.” Skinny Bitch: Ultimate Everyday Cookbook.