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- 2 celery stalks, diced (about ½ cup)
- 1 cup carrots, diced
- 1 medium Russet Potato, peeled and diced
- 1 cup frozen peas
- ½ cup vegan butter substitute (I used Earth Balance Organic Whipped Buttery Spread)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/3 cup flour
- ¼ teaspoon white pepper
- ½ teaspoon sea salt
- 1 teaspoon curry powder
- 1 ¾ cup vegetable broth, low sodium
- 1 cup almond milk
- Store bought pie crust (top and bottom), thawed
- In a large pot add diced celery, carrots, potatoes and peas.
- Cover with cold water about 2 inches above the veggies. Boil for 15 minutes, or until the potatoes are tender. Drain and set aside.
- Meanwhile, in a large pot over medium heat add vegan butter.
- When the vegan butter has melted, add the diced onions and cook until translucent, about 5 to 10 minutes.
- Add the minced garlic to the onions, and cook for 1 minute.
- Next to the onions and garlic, add the flour, salt, pepper, and curry powder and cook stirring continuously for 1 to 2 minutes.
- Add the vegetable broth to the onion mixture, stir to combine and cook for 2 minutes.
- Add the almond milk to the onions and continue to cook for another 3 to 5 minutes until thick and bubbly.
- Add the drained vegetables and potatoes to the onion mixture and stir to combine everything. Remove the filling from the heat.
- Add one pie crust to the bottom of a pie plate, and prick a few times with a fork.
- Fill the bottom pie crust with the vegetable filling mixture.
- Carefully roll out the top crust over the filling, and pinch along the sides to close the top and bottom crust together. Cut a few slits in the top crust.
- Bake for 30 minutes.
Decorative Option – Roll out the top crust with flour. Using a cookie cutter cut out 3 leaf shape pieces. Score each leaf with a paring knife to resemble the veins. Place the top crust over the filling mixture. Pinch along sides to close top and bottom. Gently place the leaves back over their holes slightly off center so there are still openings to allow the pie to vent.