Veggie Pot Pie

Ingredients

• 10-ounce package frozen veggies
• ½ cup diced onion
• 1 Tbs minced garlic, or to taste
• ¼ cup butter or margarine (57 g)
• ⅓ cup all-purpose flour
• ¾ cup almond milk
• 2 cups veggie broth
• 1 Tbs veggie bouillon (e.g., Better than Bouillon)
• ½ cup diced bell pepper
• ⅛ tsp ground pepper, or to taste
• ¼ tsp sage, or to taste
• 1 Tbs basil, or to taste
• 2 tsp parsley, or to taste
• 1 9-oz pkg mock chicken strips, diced (e.g., Beyond Meat)
• 2 vegetarian pie shells, prepared

Pretty much all quantities approximate. :-)

Preparation

1. Preheat oven to 425 degrees.
2. Prepare frozen veggies according to package directions.
3. In a 3-quart saucepan over medium heat, melt the butter.
4. Sauté the onion until tender. Add minced garlic at the end.
5. Stir in flour, pepper and sage.
6. Combine milk, bouillon and broth. Slowly pour into saucepan, stirring constantly.
7. Cook and stir until mixture boils. Reduce heat and simmer 2 minutes.
8. Stir in mock chicken, veggies, pimiento, parsley and basil.
9. Spoon into pie shell and top with other pie shell.
10. Bake at 425 for 12-15 minutes, until crust is lightly browned.

Adapted from "A Taste of the Country," volume 5.

Made with Eldorado veggie mix of carrots, cauliflower, peas and beans, and with pre/made pie crusts, and 320 g of Hälsnings Kök Filébitar fake chicken, this is about 3,100 calories per pie. (Short of that, really, because the top crust ends up being trimmed.)

For broth, we're using half a Knorr veggie boullion cube and a dallop of veggie fond liquid.