Hearty Vegetable Pot Pie

Name: Hearty Vegetable Pot Pie
Ingredients: Makes two pies, 12 or more servings; 8 medium potatoes; 2 tablespoons extra-virgin olive oil; 1 large onion, quartered and finely chopped; 3 cups diced vegetables of your choice; (choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow summer squash, mushrooms, kale, etc.); 2 tablespoons unbleached white flour; 1 cup vegetable stock (homemade or store bought); 1/4 cup nutritional yeast (optional but highly recommended); 1 1/2 tablespoons all-purpose seasoning blend (such as Spike or Mrs. Dash); 1 teaspoon dried thyme; 1/4 cup minced fresh parsley; Salt and freshly ground pepper to taste; Two 9-inch prepared good-quality pie crust, preferably whole grain; 1 cup fine whole grain bread crumbs; Paprika for topping

Hearty Vegetable Pot Pie was pinched from <a href="http://www.vegkitchen.com/recipes/everyday-meals/contemporary-casseroles/hearty-vegetable-pot-pie/" target="_blank">www.vegkitchen.com.</a>

INGREDIENTS

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Makes two pies, 12 or more servings

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8 medium potatoes

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2 tablespoons extra-virgin olive oil

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1 large onion, quartered and finely chopped

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3 cups diced vegetables of your choice

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(choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow summer squash, mushrooms, kale, etc.)

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2 tablespoons unbleached white flour

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1 cup vegetable stock (homemade or store bought)

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1/4 cup nutritional yeast (optional but highly recommended)

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1 1/2 tablespoons all-purpose seasoning blend (such as Spike or Mrs. Dash)

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1 teaspoon dried thyme

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1/4 cup minced fresh parsley

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Salt and freshly ground pepper to taste

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Two 9-inch prepared good-quality pie crust, preferably whole grain

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1 cup fine whole grain bread crumbs

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Paprika for topping

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