Veganacious Recipes

Chop the onion and cook in the oil over medium heat. Once the onion is well-browned, add the flour and brown until mixture is golden brown. Add the soy sauce to the mixture, then add the vegetable boullion and water and continue to stir. (Add slightly more water if you like more gravy in your pot pies.) Add the peeled and chopped carrots and potatoes, cut into small cubes, to the mixture and simmer for five to ten minutes.  Add seasonings an simmer a minute or two. Faux chicken strips or seitan may be cut into tiny cubes and added, if desired (1-2 C) Meanwhile mix all dry ingredients together and blend well with a fork: powdered sugar, salt, flour. Add the shortening and use pastry cutter or fork to blend into small bits, pea-sized, throughout. Add the iced water and stir to blend gently with a fork. Using a floured cutting board, roll out the crust into a firm shape to match your pan. Place on top, crimping edges and cutting hold in the top for steam to escape. Just before baking, add frozen peas and stir. Divide mixture into individual casseroles and top with crust, or use bottom crust with lattice topping. Bake at 350º for 30 minutes or until golden brown.   NOTE: Be sure to use vegan shortening, not vegan butter, for crust. Printable Recipe