Pot pie with greens

8 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
½ cup Onion; sliced
¼ cup ;water
2 cups Potatoes, red; cubed
½ cup Carrots; diced
2 mediums Leeks; halved lengthwise and thinly sliced
2 cups Tomatoes; coarsely chopped
2 cups Greens (kale, spinach, collard or turnip); chopped
3 tablespoons Parsley, fresh; minced
2 teaspoons Nutritional yeast (optional)
1 tablespoon Tamari or soy sauce, low sodium
1 cup Vegetable broth; cold, mixed with:
1 tablespoon Cornstarch or arrowroot
Basic biscuit Crust

Directions

Preheat oven to 300 degrees. Coat an 8-cup casserole dish with vegetable spray.

In a heavy saucepan over medium-high heat, heat olive oil. Add onion and saute, sturring, utnil golden. Add water, potatoes anc carrots; cook 2 minutes, stirring.

Add leeks, tomatoes and grens; cook 3 minutes, or until greens wilt.

Reduce heatto low. Add parsley, nutritional yeastif desired,tamari or soy sauce, and broth mixture. Cook, stirring frequently, until sauce thickens slightly.

Adjust seasonings to taste.

Spoon mxiture intoprepared casserole dish and top with Basic Biscuit Crust. Do not seal edges. Bake 30 minutes, or until crust is lightly browned. Serves 8.

Per serving: 212 cal; 5 g prot; 4 fat; 39 g carb; 8 mg chol; 619 mg sod; 5 g fiber; vegan

Vegetarian Times, Nov. 93/MM by DEEANNE

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