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