Veg Pie For One

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.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Veg Pie For One

    • Author

      Marian Allen

      November 9, 2022 at 6:53am

      Naturally, you could add beef or chicken or any other protein you fancy, but I liked it just fine all veg.

      Permalink  ⋅ Reply
      • Dan Antion

        November 9, 2022 at 8:10am

        I’m good with veggies some times. My wife was wondering what brands of vegan mayo/margarine you use.

        Permalink  ⋅ Reply
        • Author

          Marian Allen

          November 9, 2022 at 9:52am

          I use Hellmann’s vegan mayo (or dressing & spread). I’ve started getting Country Crock Plant Butter because it comes in sticks and I can freeze it and use it to make puff pastry. The spreadable vegan “butter” I’m using now is Miyoko’s Cultured Oat Milk Butter, although I prefer Smart Balance Extra Virgin Olive Oil, but it contains palm oil and D3 extracted from lanolin, and I don’t like the way sheepies are treated by the industry. I would rather have the Miyoko’s made with cashews, but Sara’s housemate, the fabulous Dora, is allergic to cashews.

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