Meatless Monday - 3/2

So, with Lundi Gras in full effect across the great state of Louisiana— Savored by Sadie took the Monday off from a #meatlessmonday post. As we enter the season of Lenten, it’s time to give up meat on Fridays. But, let’s challenge ourselves to doing it twice.

This hearty vegetarian pot pie is perfect for leftovers and sure to leave you full. I promise you won’t even miss the chicken!

Vegetarian Pot Pie

What you’ll need:

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 1 cup mushrooms, chopped

  • 1 clove garlic, minced

  • 2 large carrots, diced

  • 2 potatoes, peeled and diced

  • 2 stalks celery, chopped

  • 2 cups cauliflower florets

  • 1 cup fresh green beans, chopped

  • 3 cups vegetable broth

  • Dry seasoning to taste:

  • Tony’s

  • Garlic powder

  • Onion powder

  • Dried parsley flakes

  • Salt + pepper

  • 2 tablespoons cornstarch

  • 2 tablespoons soy sauce

  • 1 recipe pastry for double-crust pie

    How to:

  1. Preheat oven to 425 degrees .

  2. Heat oil in a large skillet + add onions, mushrooms, and garlic for 3 to 5 minutes, stirring frequently.

  3. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth.

  4. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season to taste.

  5. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved.

  6. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

  7. Roll out 1/2 of the dough to line an 11x7 inch baking dish.

  8. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.

  9. Bake pot pie for 30 minutes, or until the crust is brown.

Sadijah Wallace