This recipe is vegan, but you won’t miss dairy at all – I promise. Even my carnivorous father requests this frequently (although come to think of it I don’t think I ever TOLD him it was vegan…). Anyhow, you can use a store-bought crust if you wish, but I’d make your own instead. There’s a good recipe for crust here (use Earth Balance margarine and you’ll be all set).
So without further ado, here’s what we’ll be eating tonight for Mike’s birthday!
3 Tbsp Olive Oil
6 small red potatoes
1 onion, chopped
1 cup shitake mushrooms
1 clove garlic, minced
2 large carrots, diced
2 stalks celery, sliced ¼ inch wide
2 cups cauliflower florets
1 cup green beans, snapped into ½ inch pieces
2 portobello caps, cut into bite sized pieces
3 cups vegetable broth
1 tsp salt
1 tsp black pepper
1 tsp thyme
2 tsp sage
2 Tbsp cornstarch
2 Tbsp soy sauce
1. Preheat the oven. Depending on cook time and crust texture you want, either 425 degrees F (bake for 30 minutes, crispier crust) or 350 degrees F (bake for 40 minutes, softer crust).
2. Bring a saucepan of water to boil. Add potatoes, and cook until tender (10 to 15 minutes). Drain, and cut into cubes. Set aside.
3. Heat oil in a large skillet over medium-high heat. Saute Portobello pieces until mushrooms are browned on the outside. Set aside.
4. Heat oil in a large skillet or saucepan. On low heat, cook onions, mushrooms, and garlic for 7 minutes, stirring occasionally. Stir in carrots, potatoes, celery, cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to simmer for approximately five minutes (until vegetables are barely tender). Season with salt, pepper, thyme, and sage.
5. In a small bowl, mix the cornstarch, soy sauce, and ¼ cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens – about 3 minutes.
6. Pour into crust in a pie pan or baking dish. Top with crust, then seal and flute the edges. Bake for 30 minutes if at 425 degrees, or 40 minutes if at 350 degrees, until the crust is golden brown.