Ingredients
- pie crust dough (preferably Pillsbury)
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup flour
- salt
- pepper
- 1 3/4 cup vegetable stock
- 1/2 cup soy milk
- 2 1/2 cups frozen veggies of your liking (thawed)
Directions
- Preheat often to 425 degrees. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- Melt butter in a medium pot then add chopped onions with a pinch of salt and pepper, stirring occasionally. Cook the onions until they become clear and translucent. Do not burn or brown the onions.
- After cooking the onions until softened, slowly add the flour. Stir with a whisk.
- Once the flour combines with the onions, butter, salt and pepper, whisk in the vegetable stock and soy milk until everything is combined. (There may be some lumps from the flour, so you have to whisk everything well.) Do this until the liquid bubbles and thickens.
- When the liquid thickens, turn the heat on low and add in the frozen veggies. Mix until veggies for about 5 minutes or until the veggies are cooked. Turn off stove heat.
- Slowly add filling into the crust, evenly. Once the mixture is evenly spread out, top with second crust; seal edge and flute. Cut slits in several places on top of crust. Bake for 30-40 minutes or until golden brown.
- Caution: hot. Wait 5 minutes before serving.
- Serve & enjoy! 🙂
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