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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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This pot pie uses a potato crust instead of a dough pastry. Ingredients:
2 sweet potatoes |
1 cup butternut squash, cubed |
1 cup green beans |
1 cup corn |
1 cup carrot, diced |
4 portabella mushrooms, diced |
1 leek |
3 tablespoons flour |
1 teaspoon cornstarch |
1 teaspoon sea salt |
2 teaspoons pepper |
2 tablespoons olive oil |
1 1/2 cups vegetable broth |
1/2 cup soymilk |
Directions:
1. Slice the sweet potatoes into thin round slices, and par-boil for four minutes.
2. Strain, toss with olive oil and a bit of black pepper and set aside.
3. Saute the mushrooms and leeks.
4. Add the rest of the vegetables, and simmer to bring out flavour. Some people like to roast the butternut squash slightly.
5. In another pot, bring veggie broth and soymilk just to a boil. Slowly stir in flour and cornstarch, reduce heat, and continue to whisk until the mixture is thick. Add salt and pepper to taste. Sometimes I also like to add nutritional yeast.
6. Mix sauce with veggies, and pour into pie dish.
7. Cover with sliced sweet potatoes, overlapping slightly in a decorative fashion.
8. Cover with tinfoil, bake for 40 minutes at 350 degrees.
9. Remove tinfoil, bake for 20 more minutes so potatoes will brown.
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