Crust:
1 cup AP flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne
1/4 tsp black pepper
1/2 tsp garlic powder
3 TBS Butter (or EB to keep it vegan) cold, and diced
1/4 cup grated cheese (omit or use a vegan sub.)
1/2 cup milk (non dairy milk)
You could make the crust in a food processor and I recommend it, but that's cause I hate touching butter or anything resembling butter.
Either way I did it by hand. Mixed all dry, then "cut" the butter in with my fingers until the whole thing was a lumpy, texture, then added cheese and milk. Refrigerated until the veggies we about done, then rolled on a lightly floured surface.
Preheat oven 350*
Filling:
2 yellow potatoes, cubed
1 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
1 can sliced mushrooms
Oil
1/2 onion, diced
2 celery stalks, diced
1 carrot, diced
1 parsnip, diced
3 garlic cloves, minced
1Tsp Thyme
1 Tsp Oregano
I blanched the potatoes cauliflower and broccoli in water about 5 minutes.
In a large skillet I sauteed the oil, onion, celery, carrot, garlic, and parsnip until they began to get a bit tender, stirred in mushrooms, and seasonings, then added the blanched vegetables and simmered a few minutes.
Gravy:
2 cups stock
2 TBS butter (use EB to keep it vegan)
2 TBS Flour
salt
Make the roux first by melting the butter and then whisking in flour, stir in stock and bring to a boil. Season to taste.
ASSEMBLY
I used a 8" glass baking dish as I had lots of filling.
This was SO amazing! You could use any array of vegetable you wanted. Next time I will add greens for sure. Try this recipe, it seems labor intensive but so worth it!
Mmm! That looks like something I need tor ry (eating, NOT making :)
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