Vegetable Pot Pie Recipe (Egg-free, Dairy-free)

 

IN LARGE CASSEROLE PAN:

PLACE

 
*16 small cooked Onions (or 4 medium Onions)
*1 C. cooked Pinto Beans
*2C. Carrots, sliced and cooked

*1C. Other veggies, cut up (your choice)

POUR the following sauce over the above:

*3 T. Oil
*1 tsp. Salt
*1 tsp. Mrs. Dash Original
*1/2 tsp. Celery Powder
*5 T. Whole Wheat Flour

MIX WELL and stirring, gradually ADD:

*3 C. Soy, Rice OR Nut Milk

HEAT, stirring constantly, until smooth and thickened

NUT BUTTER CRUST:

*8 T. Nut Butter
*3 C. Flour
*4 tsp. Non-aluminum Baking Powder
*Pinch of Salt
*2 T. Parlsey

 
ADD:

1 C. Nut Milk to make a soft dough.
KNEAD lightly.
ROLL OUT to fit dish and a light covering for top.
BAKE at 350F-400F for approximately 20 minutes.