| • 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 concentrate (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 :-)
| 1: Preheat oven to 425°F. | |
| 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 to make roux. | |
| 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.