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This recipe was submitted by Stephanie McClellan of Los Angeles. Thank you, Stephanie!
1 frozen pie shell, or fresh dough if you have time
2-3 cups veggie broth
3 medium carrots
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything!
1 package frozen spinach
Sliced cheddar to cover pan in two layers (or vegan grated cheese if you prefer.)
lots of good spices: garlic, cumin, tarragon something to make it savory. Whatever you like!
Thaw pie shell and try real hard to take one 1/2 out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Bake oven till about 3/4 cooked. To make sauce, heat broth in large pot, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. If you like, you can add dairy-free milk and use veggie bullion cubes if you’re a vegan. Add to this cooked veggies and coat them w/sauce. Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. at least mine always tears. 🙂 Bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.
3 to 4 hungry adults
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