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This post is also available in: French

Here is a delicious vegetable pie. You can use any vegetables you like, but here is what we recommend. The tofu adds protein to the meal. Enjoy!


3 carrots

1/2 turnip

3 stalks celery

1 cup peas

1/2 block firm tofu


Milk Sauce

2 cups milk

3 tbsp. cornstarch

1 tsp vegetable bouillon powder

1/2 tsp salt


Pie Crust

2/3 cup unbleached flour

2/3 cup kamut flour

large spoon of non-hydrogenated trans-fat free margarine

1/3-1/2 cup milk

pinch of salt



Chop the vegetables and tofu into bite size and steam until tender.  While the vegetables are steaming make the milk sauce.


Milk Sauce

Pour milk into double boiler, keeping half a cup to the side. While the milk is heating gradually add the cornstarch with a whisk to the milk that was set aside, also adding in the bouillon powder and salt. Add this to the heated milk, and stir constantly until thickened.

Pour the milk sauce over the vegetables and then pour into the pie crust.


Pie Crust

To make pie crust, mix the two flours together adding the margarine, milk and salt.  Stir first and when it comes together work briefly with hands. Divide in almost equal halves leaving a little more for the bottom crust.  Roll out on a floured surface.

Oil a pie plate with butter or liquid lecithin (which can be purchased at a health food store). A Pyrex pie plate works best.  Place the bottom crust in the pie plate folded in half.  As the crust is delicate, use a spatula or large knife and your hands to place in the pan. Then bring the other half of the crust to the other side of the pan.  Spoon in the filling and place the top pie crust in the same manner. Pinch the crust together to seal the pie.

Bake at 325 if you are using Pyrex or 350 if not, for half an hour or until slightly browned.

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