INGREDIENTS
- 10" pie crust (top and bottom)
- 1 large Yukon gold potato
- 2 parsnips, peeled
- 2 turnips, peeled
- 2 carrots
- 1/2 rutabaga, peeled
- 2 tbsp oil
- 1 leek, thinly sliced
- 1 large sweet onion, halved and sliced
- 1 celery stalk, sliced
- 1 garlic clove, minced
- 2 tbsp flour
- 1 3/4 cup soy milk
- 1 1/2 tsp salt
- freshly ground pepper
- 1/2 tsp sage
- 1 tsp thyme
- 2 tbsp chicken-style broth powder
METHOD
Preheat oven to 400 degrees
1. Get a few inches of salted water boiling in a large pot. Slice potato, parsnips, turnips, carrots, and rutabaga as thinly as possible. Cook in the boiling water for 1-2 mins, until veggies are softened but still somewhat firm. Drain veggies and rinse in cold water.
2. Heat oil in a large frying pan over medium heat. Saute leek, onion, celery, and garlic for 5-7 mins, until softened. Add flour and mix well. Slowly add soy milk and bring to bubbling. Add spices and broth powder and adjust seasonings to taste.
3. Lay a few layers of veggies in the bottom of the pie crust. Top with 1/3 of the onion mixture. Repeat. Repeat again, then top with a final layer of veggies. Top with the crust. Bake for 40-45 mins, until crust is browned and sauce is bubbling. Let pie sit for 10 mins before cutting and serving.