I know I’ve posted about veg pie before, but this is a different one! They’re pretty much different every time, depending on what’s in the fridge and what I’m in the mood for.
Here’s this one’s innards:
Contrary to my usual laziness, I put in an extra step and sliced and roasted the leeks and carrots. Meanwhile, I pan fried mushrooms, onions, and celery. Naturally, I added herbs and spices to taste.
The pie crust is just all-purpose flour, salt, a touch of vinegar, butter, and ice water. It isn’t neat, but it’s just for me, so it doesn’t have to be neat.
I didn’t want it to be dry, so I mixed a sauce of vegan mayo, Penzeys 4S Seasoned Salt, and a bit of lemon juice.
And here it is, in all its glory:
Looks like I threw in some corn for good measure. I wouldn’t be surprised; I do love sweet corn. Or it might be some melted vegan cheese. As my mother used to say, I’ve slept since then.
It was very good. Packed with veggie goodness and flavor, with the pie crust firm but tender and, as they say on The Great British Baking Show, no soggy bottom.
A WRITING PROMPT FROM ME TO YOU: Personal and messy.