Vegetable Pot Pie (Vegan Version)

Well, its been a while since I've posted a recipe or just meanderings. I have to say I have gotten somewhat bored with cooking and trying to put together delish meals that are meat and cheese free. We all get bored and unexcited about food once in a while, and the last month or so has been my time. So, I'm planning on digging in and finding more recipes to try in my two new cookbooks, as well as the new one I'm about to receive from Amazon (hopefully soon).

Below I am posting a recipe for Veggie Pot Pie, which I have wanted to make for a while now and finally did so last night. Although I became frustrated and stressed out a bit while making the crust, in the end it turned out quite nicely and was delicious! Two things I will remember for next time (and there WILL be a next time): 1. Use my food processor to make the pie crust dough and 2. Add more veggies. I have not yet used my food processor to make crust, so it didn't occur to me until I was almost done struggling with the darn thing and trying to make it cohesive. Next time, I will definitely use the food processor. And, while I did put lots of veggies in the pie, I still could have added more and it would have been even more delish, filling and satisfying.

Vegetarian Pot Pie (Vegan Version)

Use a deep dish pie plate or a casserole dish of similar size.

Filling:
3 cups vegetable broth
1/3 cup of flour (approximate) or use corn starch
Chopped Vegetables: broccoli, zucchini, corn, green beans, carrots, cauliflower, etc. I didn't measure but I'd say probably around 4 cups.
Parsley, Thyme, Savory, and/or any other herb/spice you like. Again, no measurements, I just add them in small increments until it looks/smells or tastes about right.
1/2 teaspoon (or more) of minced garlic

Crust:
2 cups of flour
1/2 teaspoon salt
2/3 cup margarine, softened (I used Earth Balance Soy Free)
5-6 Tablespoons of water

Preheat oven 425 degrees. Pour vegetable broth into saucepan heat until just boiling. Using a whisk, stir flour slowly into broth until thickened. (This takes a while, so be patient.) Add the herbs, spices and garlic and turn down to low.

Crust: Mix flour and salt together and cut in margarine with a pastry cutter or use food processor, until dough looks crumbly. Stir in water with a fork. Roll dough into a ball and divide in half. Roll out one half and put into bottom of pie plate. Roll second half so it is ready for use once the pie ingredients are added. Add veggies to pie plate and spread out evenly. Pour thickened sauce over veggies and cover with top layer of pie crust. Seal edges and trim, as necessary. With a sharp knife, make 3 small slits in top of crust for steam to escape. If desired, cover edge of crust with aluminum foil to prevent excess browning, and remove foil 15 minutes before done.

Put on middle rack of oven and bake for 35-40 minutes, or until top of crust is lightly browned.
Remove from oven and let rest for 5-10 minutes. Enjoy with a small green salad, or, if you did not put potatoes in the filling of the pie, make garlic mashed potatoes and serve on the side.

My husband, Anthony, enjoying his THIRD serving!

Bon appetit!