3 Classic Thanksgiving Vegan Salad Recipes
Vegetable Pot Pie Recipe (Egg-free, Dairy-free)
PLACE
*16 small cooked Onions (or 4 medium Onions)
*1 C. cooked Pinto Beans
*2C. Carrots, sliced and cooked
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.
*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.
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