Prep 1 hr 30 mins
Cook 0 mins
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!!
- 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
- Peel and cut carrots, potatoes/turnips into 1/2 inch cubes. Slice leeks (white and pale green parts only), mince shallots/onion, mince thyme.
- (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!).
- 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.
- 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).
- Put baking sheet under 4 quart baking dish - it tends to boil over; preheat to 400°F.
- *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).
- 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.