Meatless Monday! Veggie Pot Pies

           It's Meatless Monday! I was informed...by several people, that my first Meatless Monday post was well, wordy. So, I don't plan on bombarding you with statistics or lots of depressing facts. However, if you want to know more about why you should give Meatless Monday a try check out this website here.
           Instead, I'd like to share a yummy recipe that I found on Vegetarian Times' website. I've been wanting pot pies for some time now so I was super happy to try this out. I made it the other night and it really hit the spot. It was a big hit even with my meat-eating hubby! This is a crowd pleaser  for omnivores and herbivores alike.

Ingredient List

Serves 8

Dough

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 tsp. salt
• 4 Tbs. cold soy margarine, cut into pieces

Filling

• 2 Tbs. olive oil
• 1 medium leek, white and green parts chopped (1 1/2 cups)
• 1 1/2 cups chopped celery or fennel
• 2 large carrots, diced (1 cup)
• 8 oz. button mushrooms, thinly sliced
• 2 Tbs. all-purpose flour
• 2 cloves garlic, minced (2 tsp.)
• 4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
• 2 1/4 cups low-sodium vegetable broth
• 1 tsp. poultry seasoning
• 2 Tbs. creamy cashew butter, optional
• 6 asparagus spears, cut into 1-inch pieces
• 1/2 cup fresh or thawed frozen peas
• 1/2 cup fresh or thawed frozen corn kernels

Directions

1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and 
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

Nutritional Information

Per pot pie: Calories: 244, Protein: 6g, Total fat: 10g, Saturated fat: 3g, Carbs: 35g, Cholesterol: mg, Sodium: 207mg, Fiber: 4g, Sugars: 5g

        

          I adjusted this slightly to fit us. I omitted a few ingredients and added a few. I also cut the recipe in half and just made one large pot pie in a 9x5 ceramic loaf pan (we don't have ramekins). This worked out great. However, if you decide to do it this way keep in mind your cooking time does increase by 10-20 minutes depending on your oven. A friend suggested adding faux chicken if you want that extra hearty feel. I liked it just fine without. Although, next time I think I will add some sort of legume (possibly chickpeas?) for a little protein boost. Oh and in case you're wondering, No, poultry seasoning does not contain poultry. It contains thyme, sage, rosemary, marjoram, pepper and nutmeg.  Overall, supper yummy. And if a novice cook like me can make this, anyone can! Happy Meatless Monday & bon appetite.