Veggie Pie

* This recipe makes 2 pies. One for eating, one for freezing for later.

2 Pie Crusts (See Vegan Pizza Dough Recipe in my blogs)

3 Summer Squash Sliced

1 Large onion chopped

4 Cloves of Garlic minced

8 Oz of Sliced Mushrooms

4 tomatoes thinly sliced

Sauce

1 1\2 Cups of Veggie Broth

1 tsp dried Italian herbs

8 oz Go Veggie Vegan Cream Cheese

3 Tbsp Arrow Root Powder (Corn Starch)

Salt and Pepper to taste

Here we go!

 Drizzle Olive Oil in a Large Frying Pan and saute Garlic, Onions, Squash, and Mushrooms (If Fresh) Until tender

Drizzle Olive Oil in a Large Frying Pan and saute Garlic, Onions, Squash, and Mushrooms (If Fresh) Until tender

 Add in any canned veggies after the fresh veggies are tender.

Add in any canned veggies after the fresh veggies are tender.

 In a saucepan bring Italian herbs to a slow simmer.

In a saucepan bring Italian herbs to a slow simmer.

 Stir in Veggie Cream Cheese.

Stir in Veggie Cream Cheese.

 Whisk in Arrow root powder and add Salt and pepper to taste. 

Whisk in Arrow root powder and add Salt and pepper to taste. 

 In your pie crusts, spoon in half of your cooked veggies into each pie. Drizzle both pies with half of the cream sauce.

In your pie crusts, spoon in half of your cooked veggies into each pie. Drizzle both pies with half of the cream sauce.

 Layer two tomatoes to each pie on top of the sauce layer. 

Layer two tomatoes to each pie on top of the sauce layer. 

 Drizzle the remaining mixture over the tomatoes on both pies. Bake at 325 for 1 hour until the tomatoes look tender and sauce is bubbling. 

Drizzle the remaining mixture over the tomatoes on both pies. Bake at 325 for 1 hour until the tomatoes look tender and sauce is bubbling.