A delicious dish for up to a family of 8 in under an hour!
Ingredients:
- 2 pie crusts
- 2 tablespoons of olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/3 cup of all purpose flour
- 2 cups of vegetable broth
- 1 cup of unsweetened almond milk
- 3 cups of frozen vegetables (carrots, corn, green beans, peas, broccoli)
- 1 large russet potato, chopped into small chunks
- 8 ounces of vegan “chicken” or baked tofu, cut into chunks (optional)
- 1/2 teaspoon of salt, or to taste
Cooking Directions:
- Transfer the pie crust into a 9-inch pie pan. push it evenly in the pan, trim off any excess, and place in the fridge to cool while you make the filling.
- Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes.
- Whisk in the flour, vegetabke broth and unsweetened almond milk. Then add the mixed vegetables, potato and vegan chicken or tofu, if using. Simmer for 5-10 minutes, until the sauce thickens.
- Pour the filling into the pie crust lined pan. Roll out the other pie crust and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
- Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!
Recipe courtesy of: Nora Cooks