Vegetarian

Vegetarian Pot Pie (adapted from Moosewood Cookbook) is for Dinner.

Vegetarian Pot Pie (adapted from Moosewood Cookbook) takes 40 minutes to prepare.

Vegetarian Pot Pie (adapted from Moosewood Cookbook) takes 30 minutes to cook.

Vegetarian Pot Pie (adapted from Moosewood Cookbook) makes 10 servings.

The ingredients for Vegetarian Pot Pie (adapted from Moosewood Cookbook) are:

Ingredients
Vegetables:
1 tbsp. veg. oil
2 c. coarsely chopped onions
2-3 garlic cloves, mined or pressed
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried marjoram
4-5 c. sliced mushrooms (cremini are very good but plain white mushrooms are fine too)
1 tbsp. Dijon mustard
6 c. chopped (1/2" cubes) root veggies & potatoes (the original recipe calls for 2 c. each of
potatoes, sweet potatoes, and parsnips, but I use what I have - usually potatoes, rutabagas, and
carrots)
1/2 tsp. ground black pepper
3 c. water or stock
3 tbsp. cornstarch dissolved in 1/2 c. cold water
2 c. fresh or frozen peas and corn (I use all peas and have subbed other frozen chopped veggies,
like broccoli)
1 tbsp. soy sauce
1/2 tsp. salt
Biscuit Topping:
2 c. flour
1/2 tsp. salt
1 tbsp. baking powder
1/2 tsp. baking soda
6 tbsp. melted butter
1 c. buttermilk or plain low fat yogurt (I use yogurt)
1 tsp. chopped fresh or dried dill

Here is how you make Vegetarian Pot Pie (adapted from Moosewood Cookbook):

Makes 10 generous servings.Preheat the oven to 400 degrees. Lightly oil a 9x13 casserole dish.Warm the oil in a soup pot. Add the onions and garlic, cover, and cook on medium heat for 10-12 min.,stirring occasionally. Add salt, thyme, marjoram, mushrooms, and mustard. Cook until the mushroomsstart to release their juices, about 5 minAdd the potatoes & root veggies, black pepper, and water or stock and bring to a boil. Reduce the heat,cover, and simmer for 15-20 min. until the vegetables are just tender. Stir the dissolved cornstarchmixture into the vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn,soy sauce, and salt. Pour the vegetables into the prepared casserole dish.Make the biscuit topping while the vegetables cook. In a mixing bowl, sift or whisk together dryingredients. In a separate bowl, mix together melted butter and buttermilk or yogurt. Combine wet anddry ingredients with as few strokes as possible to make a soft dough. Drop the biscuit batter over thevegetables in the casserole in 6 equal mounds. Sprinkle the dill over the biscuits.Bake for 25-30 min. until biscuits are golden brown.Number of Servings: 10Recipe submitted by SparkPeople user BETTINA13.

The nutritional information for Vegetarian Pot Pie (adapted from Moosewood Cookbook) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 286.1

• Total Fat: 7.9 g
• Cholesterol: 1.5 mg
• Sodium: 217.5 mg
• Total Carbs: 47.1 g
• Dietary Fiber: 5.0 g
• Protein: 8.3 g

The dietary needs meet for Vegetarian Pot Pie (adapted from Moosewood Cookbook) is Vegetarian