Vegetable Pie

Many cooks will take shortcuts to make the cooking process easier. Below was a surprisingly easy dish that is vegetarian. You can make it vegan very easily. In the recipe, I utilize a soup (courtesy of Trader Joe’s or Whole Foods) and a premade pie crust (Marie Callendars makes a nice vegeraian one, but if no worries Pillsbury makes a pie crust that uses animal shortening).

The pie makes a nice side item or a main dish and is served traditionally as a thanksgiving or harvest festival feast dish. I do have a roasted carrot soup recipe in my second cookbook. If you are interested in my cookbooks, you can visit my recommended pages section and click on MacGregor Historical Games site, they sell my cookbook online.

Ingredients
4 large carrots, julliened
4 cloved of garlic, minced
1 large sweet potato, peeled and julliened
2 leeks, diced
8 medium red potatoes, julliened
3 eggs, scrambled (or for vegans use 3 TB of corn starch or arrowroot)
1 can of garbanzo beans/chickpeas, drained and rinsed
4 TB oil
1/2 tsp ground cinnamon
1/2 tsp ginger (optional)

Begin sauteing the vegetables (carrots, garlic, leeks, sweet potatoes, and potatoes in oil). When leeks are transparent, add chickpeas and soup and continue to simmer. When carrots are tender, add the eggs to thicken pie filling. If eggs are not desired, gradually add the corn starch to thicken.

Follow the directions on box to pre-bake the pie crust. When pre-baked, pull out and and let cool. Add pie mixture to crust and contiue to bake until pie crust is golden brown.

I hope you enjoy this dish as much as I do!

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