Mushroom pot pie

12 Servings

Ingredients

Quantity Ingredient
⅓ cup Soy milk
1 tablespoon Sugar
½ teaspoon Salt
2 teaspoons Oil
1 teaspoon Dry yeast
3 tablespoons Warm water
1¾ cup All-purpose white flour
3 cups Mushrooms, quartered
2 cups Corn
2 eaches Zucchini, sliced & quartered
1 each Red bell pepper, chopped
1 each Onion, chopped
2 teaspoons Oregano
2 tablespoons Oil
2 tablespoons All purpose flour
1½ cup Soy milk
½ teaspoon Salt
½ teaspoon Black pepper

Directions

LATTICE TOPPING

VEGETABLE FILLING

CREAMY SAUCE

TOPPING: Combine the first four ingredients in a small saucepan & heat until the sugar has dissolved. Set aside. Dissolve yeast in a small bowl in warm water. Set aside.

Beat together the reserved milk mixture & ½ c flour in a medium sized bowl. Mix in the yeast. Add 1 c flour & continue to mix. Add enough of the remaining flour to make a soft dough. Cover with a damp towel & allow to rise until doubled in size, about 1 hour. Punch down, knead & let rest for 5 minutes.

FILLING: Placing all filing ingredients in a large skillet & sprinkle with water. Steam for 5 minutes. Drain & transfer to a 3-qt casserole.

SAUCE: Heat oil in a small pot & stir in the flour. Whisk in the milk & cook over low heat until the mixture is smooth & thick. Stir in the salt & black pepper & pour over the vegetables.

ASSEMBLE: Roll dough into a 10" square & cut into 1" wide strips.

Weave strips into a lattice & place on top of the casserole. Tuck edges in, cover & let rise for 20 minutes.

Preheat oven to 375F. Bake until browned, about 30 minutes.

"Vegetarian Gourmet" Winter, 1995

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