2 frozen vegan, whole grain pie shells, or make your own Whole Wheat Pie Crust
1 T safflower oil
1-2 potatoes, cubed
2-3 medium carrots, sliced
4-5 cups of a variety of chopped veggies such as onions, peas, green beans, zucchini or mushrooms
1-2 T white wine, optional
1-2 T water, if needed
5 oz package frozen spinach
Plant-based, casein-free "cheeze," grated or sliced, for two layers
Pre-heat the oven to 400 degrees.
Thaw the pie shells or make a double pie crust. If making from scratch, line a 9-inch pie pan with one crust. Prick the bottom pie crust and bake for 10 minutes, or until golden brown.
Meanwhile, chop the veggies. Keep the spinach for later. Heat the oil in a large pan over medium high heat. Saute the carrots and potatoes until they begin to soften and then add the softer vegetables. Continue to saute until everything is about 3/4 cooked. Add 1-2 tablespoons of water if the vegetables stick and the optional white wine. Season with salt and pepper to taste.
Thaw the spinach and squeeze out all of the water. Coarsely chop and set aside.
Warm the vegetable stock or soup in a sauce pan. Add the spices. When it's warm, pour over the vegetables until they are coated.
Layer 1/2 of the "cheeze" on bottom of lower crust. Spoon in the veggie mixture and add spinach on top. Add the rest of "cheeze" on top. Top with the second thawed pie shell or roll out the rest of the pie dough and top the pie. Seal the edges and cut a few crosses in the top crust so that the steam can escape.
Place the pie on top of a baking sheet and bake for about 45 min, or until the crust is golden brown and delicious "cheeze" and sauce oozes out.
Drizzle any left-over soup/stock over the top and serve with a fresh, green salad.
*To make a home-made sauce, heat 2-3 cups of vegetable broth or non-dairy milk in large kettle, and add the spices. Dissolve 1-2 tablespoons of cornstarch, arrowroot or flour in 1/2 - 1 cup of cold water or broth. Add it to the hot broth, bring to a boil, and stir until it thickens.