Ingredients for Pastry
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup margarine
- 1/3 cup water
- 2 tsp vinegar
Directions for Pastry
Mix dry ingredients in bowl. Cut in margarine. In another bowl mix water and vinegar. Add wet to dry ingredients. Knead into dough. Let rest for 10 minutes covered in damp towel. Next, roll out 2/3 of dough. Put into a 9” pie plate. Roll out other 1/3 dough. Set aside for top crust.
Ingredients for Stew
- 1 tbsp oil
- 2 carrots, diced
- 4 celery stalks, diced
- 2 onions, diced
- 5 cloves garlic, minced
- 2 potatoes, diced
- 1 sweet potato, diced
- 1L vegetable stock
- 10 sprigs thyme, minced
- 3 sprigs rosemary, minced
- 2 tbsp nutritional yeast
- 1 head broccoli, chopped
- 1-1/2 cup unsweetened soy milk
- 1-1/2 tsp salt
- ½ tsp pepper
- 3 cups spinach
- 1 cup green peas
Directions for Stew
In a pot over medium heat, add oil. Add carrots, celery, onions and garlic. Sauté. Add potatoes, stock and herbs. Simmer for 10 minutes. Add yeast and broccoli. Simmer for 5 minutes. Incorporate milk, salt, pepper, spinach and peas. Ladle stew into crust. Place top crust over. Pinch sides to seal. Make slits in top of crust. Bake at 375F for 35 minutes.
