2 cups potatoes, diced small
1 ½ cups carrots, diced small
½ onion, chopped
1 ½ cups frozen peas
2 tablespoons cold-pressed oil
2 tablespoons flour
1 tablespoon vegan chicken-style seasoning
Salt to taste
2 cups nondairy milk, unsweetened, no vanilla
1-2 cups cooked garbanzos
Have ready one pie crust(s) (two if you want a bottom crust) rolled out flat. (See below)
⅔ cup organic oat flour
1 ½ cups organic whole wheat flour
⅓ cup cold-pressed oil
½ teaspoon salt
⅓-½ cup cool water
Crust Directions: This is enough for 2 piecrusts, top and bottom.
Mix flours and salt in a medium bowl.
Emulsify oil and water and add to flour, mixing very well but do not knead. With your hands press the dough into a ball.
Moisten your work counter. Cover it with a piece of wax paper and place half of the ball of dough on top of waxed paper. This will prevent dough from slipping when you roll it out.
Cover the dough with another sheet of waxed paper and roll the dough out into a large enough circle to cover your pie pan. Peel off the top sheet of wax paper.
Then carefully lift up the wax paper with the crust on it and gently “roll” it over the bottom of the pie pan. If there are air bubbles then pierce them with a knife to let air out. Then pour the vegetable filling (See directions below) into the piecrust and cover this filling with the other rolled out piecrust using the same technique. Press the crust edges together.
Just skip the bottom piecrust if you desire, and only use a crust on top. Still tastes good!
Directions for vegetable filling:
Steam vegetables until tender.
Blend oil, flour, seasoning, salt, and nondairy milk. Pour into a pan and cook until thick.
Combine all ingredients and pour into casserole dish or pie pan. Put bottom crust into pie pan if desired.
Cover with pie crust. Poke a few small holes in crust to release steam.
Bake at 450 degrees for about 20 minutes or until nicely browned.
Serves 4 or 5