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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
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I found this recipe and haven't made it yet. But am posting cause this is where I keep all of my recipes LOL. I found it on vegweb and plan to make it next week. The original poster said this about it...I won't lie to you – this dish takes time, but it is so worth it for special occasions! Served it at Thanksgiving and it was a big hit!! Ingredients:
4 -6 cups vegetable broth |
3 large carrots |
1 lb potatoes or 1 lb turnip |
1 bunch turnip greens or 1 bunch beet leaves or 1 bunch spinach, etc |
1/4 cup margarine |
3 medium leeks |
2 large shallots or 1 small white onion |
2 tablespoons fresh thyme |
1/2 cup flour |
1/2 cup dry white wine or 1/2 cup white grape juice |
1/2 cup soymilk |
1 double crust pie crust, enough for top and bottom |
Directions:
1. Peel and cut carrots, potatoes/turnips into 1/2 inch cubes. Slice leeks (white and pale green parts only), mince shallots/onion, mince thyme.
2. (By the way, these are just the basic veggies – feel free to experiment and use different vegetables you like. I've used mushrooms, broccoli, “fake” chicken, lots of different stuff, and its all good!).
3. Bring 4 to 6 cups of vegetable broth to boil. Add carrots and potatoes/turnips. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to large mixing bowl. Add greens to broth and wilt, about 1 minute. Using slotted spoon, transfer greens to colander, drain well, and then add to vegetables in bowl.
4. Reserve 4 cups of broth and put in bowl. Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add soy and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in vegetables and stir. Let cool before baking, about 30 minutes. (Filling can be made day before if you want).
5. Put baking sheet under 4 quart baking dish - it tends to boil over; preheat to 400°F.
6. *Use any basic dough crust recipe you like. You can put the vegetables directly in to the casserole dish with just a crust on top or you can put a bottom crust as well (I like it with crust just a top & my husband likes it with crust all around).
7. Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.
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