Vegetarian Pot Pie
| Yield: | 8 Servings |
| Categories: | Main Dishes, Vegetables |
| 1 | c | Onion chopped |
| 1/2 | c | Wine table, white |
| 1 | c | Milk skim |
| 1 | c | Celery diced |
| 1 | lb | Carrots |
| 4 | md | Pepper green |
| 5 | oz | Beans Green, frozen |
| 1/3 | c | Peas, frozen, |
| 1/3 | c | Whole Wheat flour |
| 2 | c | Vegetable Broth (home made) |
| 1 | tb | Parsley dried |
| 1 | ts | Soy Sauce low sodium |
| 1/4 | ts | Sage, ground |
| 1/2 | ts | Thyme, ground |
| 1/4 | ts | Pepper |
| 1/4 | ts | Cayenne pepper |
| CRUST INGREDIENTS | ||
| 1 3/4 | c | All purpose flour |
| 2 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 2 | tb | Margarine |
| 3/4 | c | Buttermilk |
| 2 | ts | Honey |
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