Friday, January 7, 2011

Vegetable Pot Pie

My dad actually whipped this up for me in several little individual casserole pans. It’s absolutely fantastic! With all that starch it's certainly stick-to-your-ribs comfort food, but it's a real treat on a cold night.

Vegan Veggie Pot Pie


1/2 onion, diced
1 stalk of celery, diced
1 tsp. vegetable oil
3 potatoes, chopped and peeled
1 cup frozen vegetable medley
1/4 can green beans
1/4 cup white rice
2 lasagna noodles, broken into small pieces
1 1/2 cup vegetable broth
1/2 tsp. nutritional yeast
1/4 tsp. cayenne
Salt and pepper to taste


vegan crescent rolls, rolled flat and cut to the size of your casserole pan(s)

Saute the onions and celery in a pan until caramelized. Meanwhile, place your potatoes in a pot and cover with water. Bring them to a boil and then reduce heat to medium. Cook the potatoes until soft enough to be pierced with a knife. Drain the potatoes. Place them back in the pot with all the other filling ingredients. Simmer the mixture for 12 to 20 minutes, until your rice and lasagna are perfectly cooked.

Preheat your oven to 375 degrees. Line the bottom of your casserole pan with a layer of crescent roll. Top with pot pie filling and the other layer of pie crust. Bake in the oven for 15 minutes or until the crust is golden brown. Let it cool and sink right in!

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