Vegetable Potpie

Potpie. Totally a comfort food. Warm, creamy and flavorful on the inside. It comforts with every single bite.

Ingredients:

Crust
2 cups unbleached white flour (can substitute some whole wheat flour)
1/4 cup wheat germ
1 tsp salt
1/2 cup vegetable oil
1/2 cup hot water

Filling
2 or 3 potatoes
1/2 cup carrots
1/2 cup frozen peas
1 cup gluten

Gravy
4 T margarine
1/3 cup flour
2 cups soy milk
1 T McKay's 'Chicken' seasoning
1/2 tsp basil (heaping)
1/2 tsp sage (heaping)
1/2 onion powder (heaping)
1/4 tsp garlic powder (heaping)

Instructions:

Crust

Mix all ingredients together and roll into two balls. Roll each ball out flat between two pieces of wax paper to fit pan.

Filling

Parboil potatoes and carrots together. Add peas and gluten.

Gravy

Place margarine in a separate pot until melted, then add flour and seasonings (I mix these together before adding), stir till thick, then slowly add milk. Mix into thick gravy.

All

Pour gravy over veggies and add all to your crust. Top with crust, slit the top of the crust, and bake at 350°F for 45 minutes or until golden. Cool 10-15 min before serving.

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Tater Tot Casserole

Warm and comforting! You cannot go wrong with this meal. It's the vegan version of regular tater tot casserole with an added surprise of nutrition. Ingredients: 32 oz. frozen tater tots 2 cups frozen cauliflower 2 cups mushroom soup substitute* 1 cup vegan sour cream** 2 cups shredded vegan cheese Instructions: Mix all ingredients together in a large mixing bowl. Pour into a sprayed 9x13 baking dish. Bake at 375° for 45 minutes. *Note: Here is my Dairy-Free Condensed Mushroom Soup recipe. **Note: You can use my vegan mayonnaise recipe. To make it more sour cream-like, just add an extra tablespoon of lemon juice.

Tofu Dinner Roast

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Amy's Happy Tummy

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