VEGAN VEGETABLE PIE RECIPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
• Place squash and potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Set aside.
• Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
• Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
• Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
• Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

Steps:

• Steam potatoes, carrots, and onion until tender.
• Add vegetable protein and peas. Mix lightly.
• Place this mixture in a casserole dish and set aside.
• Combine Cream Sauce ingredients in a bowl.
• Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
• Pour Cream Sauce over vegetables in casserole dish.
• Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
• Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
• Roll out between two sheets of wax paper.
• Cover vegetables and cream sauce in casserole dish with pie crust.
• Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.