5 vegan corn pot Recipes

shortening, flour, cold water, earth balance whipped spread, all-purpose flour, dried thyme, garlic powder, sea salt, soymilk, baby carrots, roughly chopped, peas, celery, roughly chopped, corn, lima beans, green beans, chopped, portabella mushrooms , cut into 1 inch pieces, vegetable broth

all-purpose white flour, wheat flour, salt, dried basil, dried oregano, olive oil, warm water, vegetable broth (which is 2 14oz cans), all-purpose white flour, frozen mixed vegetables, frozen corn, dried basil, dried oregano, garlic powder, salt, black pepper

all-purpose flour, whole wheat flour, salt, soft margarine, water, vegetable broth (or use 2 cups of broth and omit the soy milk), soymilk, potatoes, carrot, peas, corn, flour, cumin, extra melted margarine (for brushing crust )

olive oil, button mushrooms, diced, stalks celery, diced, garlic cloves, minced, fresh thyme, chopped, dry white wine, butternut squash, cubed, red potatoes, sliced, green beans, halved, fresh corn or 2 cups frozen corn, cornstarch, frozen puff pastry, thawed or 17 1/3 oz your favorite vegan pastry dough