SO-YUM-Veggie-Pot-Pie

you know that feeling?
the one where you just want to throw on a hoodie,
cuddle up with a cup of hot chai, light an apple-harvest candle, and watch the leaves fall outside?!?!

is that just me? i LOVE the FALL.

i know i know... it is July 31st and 100 blazin' degrees outside,
but i needed a little dose of "COZY" to remind me that
my favorite season is just around the corner!

VEGGIE POT PIE

nathan thinks he is funny and asks "where's the pot" every time i make this. yea. lol. i just can't get enough of this man :-)

this recipe can't possibly get any more "down home."
sigh. i wish there were still leftovers.

make your favorite double pie crust.
i make mine half whole wheat and half unbleached white flour
with non-dairy butter and sea salt.

for the filling:
sauté 1 large red potato & medium zucchini (chopped into small cubes)
in 2 tbls. extra virgin olive oil, sea salt, garlic powder, and onion powder (to taste).

when the potato and zucchini are soft -
add 2 C. frozen mixed vegetables and some fresh chopped basil and sage (about 2 tbls. each).

basil and sage... mmmm that's where it's at!

for the gravy:
melt 1/3 C. non-dairy butter & 1/3 C. chopped onion in saucepan (til onion is soft) then add...

1/3 C. whole wheat flour - remove from heat and mix that together well.

no one likes clumps in their gravy, people!

return to heat and stir in 1/2 C. rice milk and 1 3/4 C. veggie stock - keep stirring on medium heat until you reach a thick,
"that looks like my grandma's gravy," consistency! add sea salt and black pepper to taste.

pour that yummy gravy happiness all over those mixed veggies in your skillet and stir it up.

put this filling into your pie crust and bake @ 425 degrees for 40-45 minutes.

i foil the edges of my crust so that they don't burn - and remove the foil for the last 10 minutes of baking.

works like a charm. i'm basically Betty Crocker. lol.

trust me. you're family and friends will LOVE this.

it is 100% animal free and will have even the biggest of plant-haters begging for more.

i've seen haters become lovers over this dish!

i love this recipe too because my babies can eat it!
the COMPLAINT DEPT. for our household received no calls over this dish!

... even when they had it for lunch the next day! winning.