Recipe

Awesome Vegan Veggie Pot Pie Recipe
Ingredients
Dough:
1 cup GF Flour blend
1/2 tsp salt
1/3 cup vegan or lactose free margarine (or organic shortening)
2 tbsp dairy free milk of choice (plain soy, rice, or almond)

Filling:
1 small onion, chopped
1 tbsp olive oil
1 lg. carrot, chopped
1/2 red, green, or yellow pepper, chopped
1 medium potato, finely chopped
1/3 cup frozen peas
1/2 cup crumbled tofu (OPTIONAL- I used tofu that had been marinated in a red wine vinaigrette with fresh herbs overnight)
Stem of one or two large portobello mushrooms, chopped
1/4 cup red lentils
1 cup vegetable stock (fresh, prepared, or made from veggie bullion cube)
1/2 tsp salt
1/4 tsp. blk pepper
1/4 tsp sage
1/2 tsp poultry seasoning
1/4 tsp cayenne pepper
2 tbsp teff flour (or other hearty, whole grain GF flour you like)
1/2 cup non-dairy milk

Directions
Whir the flour and salt together in your food processor, then add the margarine, pulse until it becomes mealy, and then add milk and combine. Remove and shape into a ball and chill for at least an hour.

When ready to assemble, place your ball of dough inside a sturdy, freezer proof gallon sized ziploc bag and roll your dough out inside the bag to fit the dish you’re planning on making your pot pie in. If you like you can refrigerate the rolled out dough (in its bag) for another half an hour or so before using it. If it cracks, steal a piece of dough from the borders and repair it as best you can.

Preheat oven to 400 degrees and grease a nice pie pan or other baking dish that you like. (8*8 or 8*6, whatever you have_

To make your filling: Heat your olive oil over medium heat in a nice, heavy pot and then add your onions, cooking until translucent. Throw in the carrot, pepper and cook a few more minutes. Add your potato, peas, tofu, portobello mushroom bits, lentils, stock, and seasonings (but not flour or milk!!) and bring to a boil, lowering heat and then simmering for 6 minutes or more. You want your lentils to be al dente. At last, sprinkle in your flour and add your milk, letting the dish thicken and stirring as needed.

Pop your filling into your prepared pan and cover with your prepared dough. Don’t sweat it if the dough cracks- it will just look more rustic that way! Cut into the dough attractively so steam can escape and bake for 25 minutes or until lightly browned.

Notes
This was sooo good! DH and I should have had this for St. Patrick’s Day. Utterly satisfying, and invigoratingly healthy.