Sunday, November 6, 2011


preparing the vegetables for the veggie pie

top crust only

baked vegetable pie / serve with veggie gravy

This is my mom's recipe.  I'm making it according to how I remember she did!  It was one of my favorite meals and was a nice break from all that MEAT that was purchased from the butcher in our alley.


1 prepared OR homemade pie crust (mom said SAVE calories and only use a TOP crust)
1 can VEG-ALL mixed vegetables, drain
1 onion
1 sweet potato, cooked, peeled and cubed
2 medium carrots, diced
1/2 cup frozen peas
1/2 cup frozen corn
olive oil
salt, pepper
1/2 tsp. thyme
1/2 tsp. sage


In a small amount of olive oil, saute 1 onion with some salt.  When onion appears to be softening, add the carrots, peas and corn. 

Next add the canned vegetables and sweet potatoes.    As this mixture is cooking, add the salt, pepper, thyme and sage to taste.

feel free to add any other vegetables of your choice to this mixture!

Put all of the vegetable mixture into a pie plate.  Top with a crust, flute OR fork the edge.  Poke a few holes in the crust to vent for the steam release.

Bake 10 minutes at 425 degrees, reduce the temperature to 375 degrees and continue to bake until the crust is golden brown.

Serve with vegan gravy.

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