Veggie Pot Pie

Happy hump day!! Last night for dinner I made a vegetable pot pie that was out of this world. In my pre vegan days I used to love chicken pot pie. I think I like pot pies so much, because you don't have to cook anything else to go with them. I've been wanting to make a vegetable pot pie for a while, but I seemed to always be out of an ingredient that I needed. Since our frig is now full of veggies, I figured this would be a good time to make one.

A little of the juice leaked out....booo

2 cups diced potatoes

1 cup sliced carrots

2 tablespoons olive oil

1/4 cup plus 2 tbs lite soy sauce

1/4 tsp cayenne pepper, divided

2 cups chopped portobello mushrooms

1 large onion, diced

1 cup chopped broccoli

1 cup edamame

2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups vegetable broth

1/2 cup plain soy milk

3 tablespoons red wine

1 tsp ground sage

1 tablespoon thyme

1 tablespoon Worcestershire sauce

Cook the chopped potatoes and carrots for about 10 minutes in a pot of boiling water, then remove from heat and drain...set aside.

Heat 1 tablespoon of the oil in a large non stick skillet over medium heat and add the onions. Cook for about 5 minutes then add the mushrooms, broccoli, garlic, 2 tablespoons of soy sauce, and 1/8 teaspoon cayenne pepper. Cook until the vegetables begin to soften.

Push the veggies to the side of the skillet and add remaining 1 tablespoon of oil into the skillet. Add in the flour and mix with a fork to make a roux, and then stir into the vegetables.

Stir the vegetable broth into the vegetables, and then add the potatoes, carrots, soy milk, 1/4 cup soy sauce and wine. Stir gently, then add thyme, sage, Worcestershire sauce, and remaining 1/8 teaspoon cayenne.

For the crust I used a Pillsbury refrigerated pie crust that I've had in the freezer for some time. The box had two rolls of pie crust dough in it, so I lined the bottom of a casserole dish with one. I then added the vegetable mixture and put the other pie crust on top. I cut slits in the top of the crust so the steam would evaporate.

I thought about making my own crust, but I was running out of time and I also didn't want to waste the Pillsbury pie crust. I feel almost certain that the crust wasn't vegan, but I couldn't see just throwing it out, so I opted to use it and didn't even look at the ingredients (I know that's bad...I'm sorry). :-( The next time I make the pot pie, my crust will be homemade....I can assure you of that.

I warmed up some left over tofu to go with it....YUM!

Okay...so I know this next picture is not a picture of a vegan plate, but my husband cooked his entire supper by himself, since I was so engrossed in making my vegetable pot pie. Just try not to look to the left side of the plate! Too bad Tony's not a vegan, because if he was, I wouldn't have to cook near as much. His veggies were roasted potatoes and fried zucchini, which looked very good. I was so happy that he cooked himself some veggies. :o)

Yesterday for lunch I had a Tofurky oven roasted turkey sandwich. This is the first time that I have purchased a vegan lunch meat. The main reason for that is because, I've never seen it in my local grocery store until the other day. You know how it is trying new things....you're always skeptical, at least I am. I made my sandwich yesterday morning with out even trying the turkey first (that's big for me). I just had the confidence that it was going to be good, and it was. :o) I added Dijon mustard, bean sprouts, spinach, vegan mozzarella cheese, and halved grape tomatoes to my sandwich. I felt like I had ordered my sandwich from a restaurant or a deli.... it was that good. Are you wondering why I used grape tomatoes? It's because the other tomatoes at the grocery store were OUTRAGEOUS! I went the cheaper route with these little cuties. Oh yeah....I also had chips and salsa with my sandwich. Two thumbs up on the lunch. :o)

~Peace~Love~Happiness~