Vegetable Pot Pie (vegan)

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 cups potatoes, diced small
• 1 1/2 cups carrots, diced small
• 1/2 small onion, chopped
• 16 ounces frozen peas (can use green beans instead if you prefer)
• 1 cup seitan (gluten steaks or any other kind of mock meat can be used. my favorite is worthington frichik, but i ) or 1 cup textured vegetable protein (my favorite is worthington frichik, but i believe it has egg in it so its not vegan only vegetarian)
• 2 tablespoons flour
• 2 tablespoons oil
• 2 cups soymilk
• 2 teaspoons vegetable stock
• 1 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon salt
• 1/2 cup oil
• 1/2 cup water

Recipe

• 1 steam potatoes, carrots, and onion until tender.
• 2 add vegetable protein and peas. mix lightly.
• 3 place this mixture in a casserole dish and set aside.
• 4 combine cream sauce ingredients in a bowl.
• 5 pour cream sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
• 6 pour cream sauce over vegetables in casserole dish.
• 7 start pie crust by mixing whole wheat flour, unbleached flour and salt together in a bowl.
• 8 blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). stir.
• 9 roll out between two sheets of wax paper.
• 10 cover vegetables and cream sauce in casserole dish with pie crust.
• 11 bake in the oven, 424-450 degrees f, for 20 minutes or until nicely browned.