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Vegetarian Pot Pie

 
Vegetarian Pot Pie
88

Yes, this is a vegetarian pot pie. Not only just vegetarians love it, but also meat-lovers enjoy it. Flavorful and tasty, a delicious, warm yet light main dish during a cold winter day.

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup onions
chopped
½ cup white wine
*
1 cup milk, skim
1 cup celery
diced
1 pound carrots
4 each green bell peppers
medium
5 ounces green beans
frozen
cup green peas
frozen
cup whole-wheat flour
2 cups vegetable stock
home made
1 tablespoon parsley leaves
dried
1 teaspoon soy sauce, sodium reduced
¼ teaspoon sage
ground
*
½ teaspoon thyme
ground
*
¼ teaspoon black pepper
*
¼ teaspoon cayenne pepper
*
Crust
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons margarine
¾ cup buttermilk
2 teaspoons honey

Directions

Start by making the crust.

Sift flour, baking powder and soda into a large bowl.

Using a pastry blender or fork cut the margarine into the mixture until it resembles coarse meal.

Combine the buttermilk and honey mixing well then add to flour mixture stirring with a fork to form a stiff dough.

Add more buttermilk if dough is too stiff.

Knead in bowl about 3 to 5 minutes until dough is no longer sticky.

Turn out onto a lightly floured surface.

Roll out into the desired shape.

Coat an 8 cup casserole dish with vegetable spray.

Preheat oven to 400℉ (200℃).

In a heavy sauce pan over medium high heat, heat wine to a simmer, add onion.

Cook, stirring for 3 minutes.

Add celery, carrots, bell pepper, green beans, and peas.

If mixture starts to dry out add more wine.

Cook, stirring about 3 minutes.

Reduce heat to low.

Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes.

Combine skim milk and 2 cups vegetable stock in a separate bowl.

Slowly whisk the liquid mixture into the sauté. Sauce will start to thicken.

Add the parsley, soy sauce, sage, thyme, pepper and cayenne.

Cook stirring constantly until filling is thickened.

Remove from heat and pour into prepared casserole dish.

Lay biscuit crust lightly over the filling.

DO NOT SEAL EDGES.

Bake 20 to 30 minutes or until crust is golden brown and filling is bubbling.

 

* not incl. in nutrient facts

Reviews

almost 6 years

It was OK, but I think it needs garden fresh vegetables to give it justice.
Crust & sauce very good. Lacked the crunch factor.

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Comments

Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 21716% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 200mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 20%
Sugars g
Protein 14g
Vitamin A 202% Vitamin C 93%
Calcium 14% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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