1-2 Tbsp olive oil
2 medium carrot chopped
2 stalks celery chopped
2 small to medium potatoes chopped (we used purple for fun)
1 small yam chopped
1 cup corn
2 shallots minced
4 cloves of garlic minced
3 cups veggie stalk (I use homemade stock)
salt and pepper
2 tbsp cornstarch
2 tsp braggs
2 fake chicken breasts chopped
1 cup organic all purpose flour
1 cup organic whole wheat flour
1/2- 2/3 cup Earth’s balance shortening cut up into small pieces
6-8 tbsp ice water
1 tsp of salt
In a large pot saute the garlic and shallots in oil for about 1 minute, add celery, carrots, potatoes, corn and yam saute about 1 min before adding the stock and ‘chicken’.
Bring to a boil, reduce heat and simmer for 10mins. In a small bowl combine 4 tbsp of the broth with 2 tbsp of cornstarch and mix into a paste. Add cornstarch paste, salt and pepper and braggs to pot, stir and let simmer for 10 mins. In the mean time start the crust by mixing flours and salt. Add chopped pieces of shortening and mix with a fork until crumbs form.
Add in ice water a bit at a time until you form a ball. Divide the ball in half and roll out to fit the bottom of the casserole dish you are using. Pour veggie stew into the pie crust.
Roll out the 2nd dough ball and carefully place onto of the casserole dish connecting the crusts edges to form a seal. you can put a few slices in the top or cut out a fun shape like I did before forming the top of the crust.
Bake in a 425 degree oven for about 25 mins or until crust has browned. let cool for about 5 mins before serving.