I've also started a journal with a lot of my vegan recipes, including pictures, and I plan to update it several times a week - http://megsvegrecipes.blogspot.com/. So far there are recipes for summer rolls, mac & cheese, stuffing, and pot pie but I will be adding garlic mashed potatoes, chocolate chip cookies, and snowball cookies very soon. Ok, now on to the recipe :)
Veggie Pot Pie
3 stalks celery, chopped
1/2 an onion, chopped
3 carrots, chopped
3 tbsp earth balance vegan margarine
1/2 C flour
2 veggie boullion cubes (Maggi brand) dissolved in 2 cups of hot water
1 C plain silk soy milk
1 tsp salt
1 tsp pepper
3/4 C frozen peas
3/4 C frozen edamame
Saute celery, onions, and carrots in butter for 10 minutes.
Add the flour, stirring constantly for 1 minute
Add broth and milk to mixture while stirring constantly
Cook over medium heat until bubbly then stir in the peas, edamame, salt, and pepper.
Pour into a 2 qt casserole dish and top with crust.
Bake at 375 F for 30-45 minutes
Pot Pie Crust
(for the above picture I had used some pepperidge farm puff pastry but it turned out gooey instead of crisp. I've used the recipe below many time though and it turns out nice and flaky)
1 C flour
1 tsp salt
1/3 C crisco
2-3 tbsp cold water
Mix flour and salt together, cut in shortening, add the water, then shape into a ball and chill. Once it's chilled roll out the dough to fit the casserole dish.