I made this pie for my (non-vegan) family last night, and they loved it! It was super easy because I used some frozen ingredients, which didn’t affect the taste at all. It was just as good the next day reheated, too!
2 vegan frozen pie crusts (they often come in one package, Whole Foods has a lovely kind)
1 1/2 cups of mixed pre-chopped frozen vegetables (I used a mix from Whole Foods containing corn, peas, carrots, and green beans)
1/2 cup chopped celery
1 medium yellow sweet onion, chopped
1-2 cloves garlic, minced (depending on how garlic-y you like pies)
1-2 Yukon gold potatoes, chopped
1 1/2 cups vegetable stock
1/2 cup plain almond milk
2 tablespoons olive oil
3 tablespoons Earth Balance vegan butter
4 tablespoons flour
salt and pepper to taste
1. Preheat oven to 400 degrees Farenheit.
2. Take frozen ingredients out of freezer to allow them to defrost.
3. Chop all vegetables to prepare them.
4. In a large saucepan on stove, heat olive oil.
5. Add minced garlic and allow to cook until color starts to turn golden.
6. Add chopped onions and sautee for a couple minutes.
7. Add celery and frozen vegetables and stir.
8. Add vegetable stock, almond milk, Earth Balance, flour, chopped potatoes, and amount of salt and pepper desired (in that order).
9. Stir well, then cover pan and bring to a boil.
10. Reduce heat and let simmer until consistency is thicker, like gravy.
11. Pour (or spoon) into one of the pie crusts.
12. Cover the pie with the other pie crust. You may need to break off the edges and shape the crust somewhat with your hands—make sure to poke a couple holes into the crust to allow steam to escape.
13. Bake for 35 minutes, let cool, and enjoy!