Veggie Pot Pie

Cooking Instructions

Preheat the oven to 375F

To make crust, combine the whole-wheat flour and salt in a large bowl. Add the corn or safflower oil and stir until the flour forms small, round balls. Mix in the cold water. Form the dough into a ball and divide in half. Roll out half the dough onto a floured surface; then place into a pie plate, pressing down the bottom and edges. Prick the crust with a fork and bake for 10 to 15 minutes. Roll out the second half of the dough for the top of the pie.

Heat the safflower oil in a medium saucepan and saute the onions, mushrooms, and garlic until the onions are translucent. Stir in the flour and cook 1 - 2 minutes, stirring constantly. Slowly whisk in the soy milk and stock, and cook until thick and bubbly.

Add the carrots, peas, corn, seitan, herbs, black pepper, and salt to the mixture, and heat through.

Pour into the prebaked crust and top with the additional uncooked crust. Do not seal the edges but press lightly together. Bake for 25 minutes or until the crust is golden.