Vegetarian Pot Pie

Ingredients

• 1 dash pepperNutrition
• 1 tsp leaves tarragonNutrition
• 1/2 tsp saltNutrition
• 1/2 tbsp rosemaryNutrition
• 2 cubes vegetable broth (add water)Nutrition
• 8 oz soy margarine, softNutrition
• 1 cup green beansNutrition
• 1/2 cup chopped broccoliNutrition
• 3 medium carrotsNutrition
• 1/2 cup cauliflowerNutrition
• 1/2 tbsp parsleyNutrition
• 1 large potatoNutrition
• 1 small zucchiniNutrition
• 10 oz spinach, frozenNutrition
• 2 1/4 cups waterNutrition
• 3 cups flourNutrition

Directions

1. 1Start with the crust. Mix 2 cups of flour and salt together in bowl. Cut in margarine until dough looks crumbly. Stir in 1/4 cup of water. Roll dough into a ball. Divide in half. Roll out dough for bottom and place into a standard greased pie plate.
2. 2Cook chopped vegetables till about 3/4 of the way cooked (cook less for crunchier.) Do not cook spinach, thaw and drain as directed on package while vegetables cook.
3. 3To make sauce, heat broth in large pot, add spices, and lower heat. Add remaining cup of flour slowly till slightly thickened.( You can also use dairy free milk and add cubes directly which will make a creamier sauce.)
4. 4Mix together sauce and cooked vegetables.
5. 5Spoon vegetables and sauce into pie shell. Add thawed spinach on top.
6. 6Roll out remainder of dough and cover pie.
7. 7Bake at 400 °F (200 °C) for about 45 minutes or until crust is golden brown.
8. 8Note: recipe can be made with a variety of different vegetables, for example in the fall I like using seasonal vegetables like potatoes and squash.

Nutrition per serving

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