Title: Vegetable Pot Pie - Joann Rachor
Categories: Vegetarian
Yield: 1 Servings

1	c	Green peas
1/2	c	Choped onions
1	c	Diced carrots
1	c	Diced white potatoes
1	c	PEANUT MEAT, chopped,
		Optional
2 1/2	c	GRAVY
		WHOLE WHEAT PASTRY CRUST

Cook vegetables until tender. Stir in peanut meat and gravy. Any of the gravy recipes in this series would be fine. If desired, make a double recipe of crust for a double crust and lightly oil a 1 1/2-qt. casserole. Cover bottom and sides with portion of crust. Fill and top with remaining crust. Poke a few holes in crust thenm bake at 350 for 45-50 minutes.

Variations:

Use any cooked dried bean or pea for the peas.

Use other vegetables for the potato and carrots such as frozen mixed vegetables.

Roll out WHOLE WHEAT BREAD DOUGH 1/8" for the crust. Reduce baking yeast to 1 teaspoon for the dough. Bake as mentioned above.

Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.

Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.

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