Makes two pies
- 10-12 medium red potatoes
- 2 medium purple potatoes
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped (I like rough chops, you may prefer a fine chop)
- 6 cups diced vegetables of your choice
(choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, kale, etc.)
- ¼ cup tablespoons unbleached white flour
- 2 cups vegetable stock
- 1/4 cup nutritional yeast
- 1 ½ tablespoons adobo seasoning (or Mrs. Dash)
- 1 teaspoon dried thyme
- 1/4 cup minced fresh parsley
- Salt and freshly ground pepper to taste
- Two 9-inch prepared pie crust,
- 1 cup fine whole grain bread crumbs (make your own, its cheaper)
- Smoked Paprika for topping
Cut the potatoes into sixths. Boil until fork tender, mash them coarsely leaving many large potato bites (you want that, trust me). Set aside until needed.
Preheat the oven to 350º F.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the vegetables of your choice, add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
Sprinkle the flour into the skillet, and then pour in the stock. Add the nutritional yeast. Cook for a minute or two, stirring constantly until the liquid thickens. Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the mixture into the pie crust and pat in.
Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika. Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.