GLUTEN-FREE OPTION*   SOY-FREE OPTION**   OIL-FREE
You can make one large pie or create mini pies and freeze a few for later.

YIELD: 8 servings

TOTAL PREP TIME: 30 minutes

TOTAL COOKING TIME: 45 to 60 minutes

INGREDIENTS

FOR THE VEGGIES:

• 1 1/2 cups (165 g) diced potatoes (peeled if not organic)
• 1 cup (130 g) frozen mixed vegetables or a combination of 1/3 cup (51 g) corn, 1/3 cup (43 g) diced carrots, and 1/3 cup (35 g) green beans, cut small

FOR THE SAUCE:

• 2 tablespoons (28 ml) water
• 1/4 cup (18 g) minced mushrooms
• 2 tablespoons (20 g) minced onion
• 2 cloves garlic, minced
• 1 teaspoon marjoram
• 1/4 teaspoon smoked paprika
• 1 cup (235 ml) unsweetened nondairy milk (**use soy-free)
• 1 to 2 tablespoons (8 to 16 g) flour *or 1 to 2 teaspoons arrowroot powder
• 1 1/2 cups (266 g) cooked kidney beans
• 1 tablespoon (6 g) nutritional yeast
• Salt and pepper, to taste

FOR THE CRUST:

• 2 cups (240 g) whole wheat pastry flour (*use gluten-free)
• 3/4 to 1 1/4 cups (180 to 290 g) unsweetened vegan yogurt (**use plain coconut yogurt)
• 3/4 teaspoon pepper

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4) and oil a 9-inch (23 cm) pie pan ***or line with parchment paper.
2. To make the veggies, fill a large saucepan halfway with water, add the veggies, and bring to a boil. Lower the heat to a simmer and cook until the potatoes can just be pierced with a fork, about 10 minutes. Drain, rinse under cold water to stop the cooking, and add to a large mixing bowl.
3. To make the sauce, heat a sauté pan over medium heat and add the water, mushrooms, onion, and garlic. Cook until the mushrooms start to release their liquid and the onion is just starting to brown, about 5 minutes. Add the marjoram, paprika, and milk to the pan. Increase the heat to medium-high and whisk in the flour. You want to reduce the sauce just a bit.
4. Stir in the beans, nutritional yeast, salt, and pepper and then mix in with the cooked veggies.
5. To make the crust, add all the ingredients to a food processor and pulse until the yogurt is incorporated and the mixture begins to look like cornmeal. Start with the smaller amount of yogurt and go from there. If your yogurt is thinner, you’ll need less than if it is thick. Pour onto a floured cutting board and knead until all the flour is incorporated, just a minute or two.
6. Divide the dough into 2 equal pieces. Roll one out into a thin circle and place in the pie pan.
7. Pour the filling into the pie crust. Roll out the other half of the dough and place on top of the filling. Cut any dough that hangs over the pie pan. Go around the pie and crimp the two crusts together with your fingers. Cut a few slits in the top crust with a knife.
8. Bake for 30 to 45 minutes or until the crust is browned and cooked through.

PER SERVING:

• 233.4 calories; 2.3 g total fat; 0.1 g saturated fat; 9.8 g protein; 45.9 g carbohydrate; 9.3 g dietary fiber; 0 mg cholesterol.