Wednesday, September 28, 1994 3:15:55 PM
rec.food.recipes Item
  From:           Kathy McInnis ,interNet
  Subject:        VEGAN:  Veggie Pie
  To:             rec.food.veg.cooking,interNet
                  rec.food.recipes
This is a recipe I make in the winter when I have lots 
of root vegetables 
and am wondering what to do with them.
			Veggie Pie
Pastry for a 10" single crust pie.  Do not pre-bake.
Filling:
Cut up and boil until cooked but not soft:
2 medium potatoes
3 or 4 parsnips
3 or 4 carrots
half of a medium sized turnip or a whole small one
(I just use a mixture of whatever I have on hand and 
cook enough to fill the 
10" pie plate - I like it quite full, heaped up 
really)
Sauce:
1/4 cup olive oil ( doesn't have to be the good stuff) 
or you can use any 
    cooking oil that you prefer
1/4 cup flour
2 cups vegetable stock
1 tsp Marmite
1 or 2 tsp soya sauce
1 tsp dried basil
freshly ground black pepper
Mix the cooked vegetables with the sauce and pour into 
the unbaked pie shell
Topping:
1 cup fresh bread crumbs
1 or 2 tsp dried basil
a little margarine or oil for toasting them
Heat the oil or margarine in a frying pan over a medium 
heat and toast the 
crumbs and herbs until crispy and light brown.  Watch 
closely to make sure 
they don't burn.
Sprinkle over the veggie mixture in the pie plate and 
bake at 425 until the 
pastry is cooked and the mixture is bubbling.  The topping 
may get quite 
dark but this is O.K.