Mushroom, Leek, & Cauliflower Pot Pie

I may have mentioned that I checked Veganomicon out from the library. This is definitely a book that I want to own, however, so it is now on my wishlist. I’ve cooked (my version of) two recipes from it, and I love it. Great inspiration! I am sure the recipes are fine just as they are–I just can’t seem to cook that way. It is very unusual for me to follow a recipe precisely (except when baking–that is imperative, although there are places there as well for creativity).

Anyway, this is my version of Isa’s Cauliflower and Mushroom Pot Pie with Black Olive (Biscuit) Crust.

Mushroom, Leek, & Cauliflower Pot Pie

     Roux

• 3 tbsp butter or margarine (depends on what you like and if you are vegan)
• 4 tbsp flour
• 2 cups milk (dairy, unsweetened almond, soy)
• salt and pepper to taste

1. Melt butter in small pot over medium heat. Add flour and whisk around until it is completely coated. It will be thick. Slowly add the milk, whisking the mixture as you add. Season with salt and pepper. Keep cooking over medium heat until the sauce is thick (and coats the back of a spoon). Remove from heat.

     The Rest

• 1 small head cauliflower, stem removed, cut into small florets
• 2 tbsp olive oil
• 2 leeks, sliced and washed really well (leeks tend to hold on to sand!)
• 12 baby carrots, diced
• 1/2 lb cremini mushrooms, sliced
• pie crust (see note below)

1. Heat the oil in a large saucepan over medium heat. Add the leeks and carrots and saute until crisp-tender. Add the mushrooms and cauliflower, and cook until mushrooms release their liquid and it mostly evaporates. Remove from heat and pour in sauce, stirring to coat vegetables well.
2. Prepare pie crust. Place one pie crust in bottom of a deep dish pie plate. Add vegetables and sauce. Top with remaining pie crust. Crimp edges.
3. Bake in a 350° oven for 35-45 minutes (until top is golden brown). Remove from oven and let cool for 10 minutes (this will help keep the pot pie together when you cut it).

*Note: Pillsbury pie crusts, and most likely your store brand purchased pie crusts are made with lard. Unfortunately that means that the easiest way–purchasing a prepared pie crust–is not vegetarian. You may be able to find veg pie crust someplace like Whole Foods or Trader Joes. Or you can just make your own–they are really pretty easy.