Back in march, Annie of Meet the Shannons: The Betty Crocker Project, posted her recipe for Quiche Lorriane (click for the recipe). Annie is on a mission to veganize recipes in the Betty Crocker Cookbook.
Of course, I had to try it, so I made it for dinner this evening. I made the pie crust exactly as the recipe stated. However, for the filling, instead of 1 tablespoon of Soy Coffee Creamer, I used almond milk. Also, it seemed a bit dry so I add an additional tablespoon of almond milk.
That was a mistake. Don’t get me wrong, the quiche was delicious, it just wasn’t as firm as I would have liked.
I had quite a bit of pie dough left so I also made my hubby a mini Veggie Pot Pie. I just used ingredients that I had on hand. Here’s what I did. Sorry, I don’t have measurements.
Ingredients:
Frozen shredded hash browns
Frozen mixed veggies: Peas, Corn, Carrots, and green beans
Olive oil
Sea salt and Onion Powder
Gravy:
Whole Wheat Flour
Nutritional yeast
Tamari
Sea Salt, pepper
Olive oil
Water
First I sauteed the hash browns and mixed veggies in olive oil and added in the seasoning. I set that aside and made the gravy by first heating the flour and nutritional yeast until browned a bit and fragrent. Then I wisked in the rest of the ingredients.
I mixed the gravy into the veggies and put it into the pie crust. I didn’t have quite enough crust to tope the entire pie, but I made do with it. 
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