Garden Vegetable Pie recipe-vegetarian, not vegan
Here's how I made last night's dinner:
You're going to need:
For the crust:
2 1/2 cups cooked brown rice
1/4 cup chopped fresh parsley
3 tablespoons parmesan cheese
salt
pepper
1 egg
For the sauce:
1 cup milk
1 cup diced mushrooms
2 tablespoons margarine/oil
3 tablespoons whole wheat flour
1 cup grated cheese, any kind, swiss might be good if you like swiss, but a cheddar blend is nice too.
pepper
salt
thyme, tarragon, rosemary
For the vegetables:
four cups steamed mixed vegetables of whatever kind
(cauliflower, broccoli, carrots, parsnips, zucchini, yellow squash, whatever)
(I steamed mine in my wok)
Some frozen peas might be a good addition as well.
Instructions:
Get the crust ready first, in this way:
Very lightly grease a pie pan. Deep dish is preferable.
Mix all the ingredients together (add rice last, it's easiest) and press the mixture into the pie pan in the shape of a crust. Bake this for ten minutes at 375ºF. Leave the oven on to keep it hot for cooking the pie.
While it's baking, prepare the sauce:
Sautee the mushrooms in the margarine. Then add the flour and mix it together until it's all moistened. Add the milk slowly, stirring. Stir and cook until the sauce is somewhat thickened. Stir in the herbs/salt/pepper and cheese; stir until cheese is melted and mixed in.
Put the vegetables on the crust, then pour the sauce over it & spread evenly. Bake for about 15-25 minutes.
Once it's done, you can top it with toasted sesame seeds, nutritional yeast flakes, a parsley/parmesan mixture, or nothing at all.
Enjoy.
You're going to need:
For the crust:
2 1/2 cups cooked brown rice
1/4 cup chopped fresh parsley
3 tablespoons parmesan cheese
salt
pepper
1 egg
For the sauce:
1 cup milk
1 cup diced mushrooms
2 tablespoons margarine/oil
3 tablespoons whole wheat flour
1 cup grated cheese, any kind, swiss might be good if you like swiss, but a cheddar blend is nice too.
pepper
salt
thyme, tarragon, rosemary
For the vegetables:
four cups steamed mixed vegetables of whatever kind
(cauliflower, broccoli, carrots, parsnips, zucchini, yellow squash, whatever)
(I steamed mine in my wok)
Some frozen peas might be a good addition as well.
Instructions:
Get the crust ready first, in this way:
Very lightly grease a pie pan. Deep dish is preferable.
Mix all the ingredients together (add rice last, it's easiest) and press the mixture into the pie pan in the shape of a crust. Bake this for ten minutes at 375ºF. Leave the oven on to keep it hot for cooking the pie.
While it's baking, prepare the sauce:
Sautee the mushrooms in the margarine. Then add the flour and mix it together until it's all moistened. Add the milk slowly, stirring. Stir and cook until the sauce is somewhat thickened. Stir in the herbs/salt/pepper and cheese; stir until cheese is melted and mixed in.
Put the vegetables on the crust, then pour the sauce over it & spread evenly. Bake for about 15-25 minutes.
Once it's done, you can top it with toasted sesame seeds, nutritional yeast flakes, a parsley/parmesan mixture, or nothing at all.
Enjoy.