By K Palmer
Oven temperature: 425
9 x 13 greased pan, (I prefer glass)
Crust of your choice (We prefer vegan whole wheat made from scratch)
1 large onion chopped
½ pound sliced cremini (baby bells) mushrooms
4 cups chopped green veggies: 3 cups of cabbage + 1 cup your choice or all cabbage
3 large carrots
3-4 cups red potatoes washed, not peeled, sliced small/medium chunks
1/2 cup frozen peas
¼ cup pimentos (optional) or chop up some red bell pepper
¼ cup oil or Earth Balance
3 cups vegetable broth + ¾ cup nondairy milk (almond or soy)
½ cup all-purpose flour
1 tsp salt and pepper (to taste and depends on how salty your broth is)
½ tsp sage, marjoram, thyme, and poultry seasoning
Mix seasonings and then Divide the seasonings in half and split
Toss all the Veggies except the onions & mushrooms into the 9×13 greased pan.
Mix in ½ of all the season with the veggies lightly coated with oil. Save the other half of the seasonings for the gravy.
Heat oven to 425 and use the lowest rack to cook the veggies until tender (about 10-12 minutes, stir and then 5-10 more minutes or so)
While the veggies are cooking, heat ¼ cup oil of choice or Earth Balance in a very large fry pan. Sautee the onions and mushrooms with the rest of the herb mix until lightly tender (a few minutes.)
Thoroughly mix the soy milk, broth and flour together and then, while the pan is very hot, add mixture all at once (I know – that is not what your mother taught you….) and continue to stir with onions/mushrooms until it comes to a simmer and thickens. Taste it and add more seasoning to your taste (I usually add about 1 more tsp pepper if you like a peppery flavor).
Pour the gravy over the lightly cooked veggies in the 9×13 and then put your crust on top-
Easy-Peasy! Don’t fret over the crust –flat, circles, whatever.
Bake for 20-30 minutes at 425 on center rack until the crust is brown and it’s all piping -hot! Enjoy!