International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Vegetable Pot Pie 2
From: Jennifer

This is a staple in my house (given that I can keep visiting friends out of it long enough). Matter of fact, my mother will be in town tonight and this is what she is getting. It takes a little time but even the most die hard of meat eaters (my mother's boyfriend) seem to like this. Use any combination of veggies you want to try in this.

  • 1/4-1/2 C. white wine or vegetable stock
  • 1 C. chopped onion
  • 1 C. thinly sliced celery
  • 1 C. diced red bell pepper
  • 2/3 C. thinly sliced carrots
  • 2/3 C. sliced frozen green beans
  • 1/3 C. frozen peas
  • 1/3 C. whole wheat flour
  • 1 C. skim milk or soy milk
  • 2 C. vegetable stock
  • 2 T chopped fresh parsley
  • 1 t. salt or low sodium-soy sauce
  • 1/2 t. dried thyme
  • 1/4 t. dried sage
  • 1/4 t. fresh ground pepper
  • 1/4 t. cayenne pepper
Biscuit Crust:
  • 1 3/4 C. unbleached or whole wheat pastry flour
  • 1/2 t. salt
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 2 T. butter or margarine
  • 3/4 C. buttermilk or soymilk
  • 2 t. honey ( I would think rice syrup or maple syrup would make a suitable sub)
1. Coat an 8-inch casserole dish with vegetable cooking spray.
Preheat oven to 400 degrees.

2. In heavy saucepan, heat wine or stock over med.-high heat.
Add onion and cook, stirring often until soft, about 3 minutes.
Add celery, bell pepper, carrot, green beans and peas.
If mixture begins to dry out, add 1/4 c. more wine of vegetable stock.
Cook, stirring often, 3 minutes. Reduce to low.
Sprinkle flour over vegetable mixture.
Cook, stirring constantly, 2 minutes.

3. In a glass measuring cup, combine milk or soymilk and 2 cups of vegetable stock.
Slowly add to vegetable mixture while whisking constantly.
Sauce will start to thicken.
Add parsely, salt or soy sauce, thyme, sage, pepper and cayenne.
Cook stirring constantly, until filling is thickened.
Remove from heat, transfer mixture to prepared casserole and set aside.

Biscuit topping:
In a large bowl, mix flour, salt, baking powder and baking soda.
Using a pastry blender or fork, cut butter or margarine into flour until mixture resembles coarse meal.
In measuring cup, combine buttermilk or soymilk and honey.
Add liquid to flour mixture, stirring with a fork to form a stiff dough.
Add more buttermilk or soymilk if dough is too dry.
Knead lightly in bowl, 3-5 minutes, until dough is no longer sticky.
Turn dough out onto a lightly floured surface.
Roll out into shape to cover casserole dish or cut into wedges.
Lay biscuit topping lightly over filling. Bake until crust is golden brown and filling is bubbling.
20-30 minutes.
Makes 6 servings