For the filling:
- 2 medium potatoes, cubed
- 1 C. peas
- 1 C. corn
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 red bell pepper, seeded and chopped
- 1 large onion, diced
- 3 cloves chopped garlic
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 2 (non-tomato) vegetable bouillon cubes
- 1/2 tsp. rosemary
- 1/4 tsp. sage
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1 bay leaf
For the gravy:
- 1/2 C. nutritional yeast,
- 1/4 C. oil
- 1/2 C. water
- 3 Tbsp.tamari (or regular soy sauce)
- 1 pre-made pie shell or home-made pie shell
Preheat oven to 350F.
In a large pot, sauté the onion in oil until translucent.
Dissolve the bouillon cubes in a cup of hot water. Add potatoes and bouillon to pot; cook on medium heat, stirring frequently for 5 minutes. Add the rest of the vegetables, the garlic, and the bay leaves. Cover the pot and cook for 20-30 minutes, until the potatoes are done and the mixture has thickened somewhat. Remove the bay leaves.
In a small saucepan, combine the ingredients for the gravy. Heat it over medium heat until it thickens to the desired consistency.
Spread the vegetables in a 9×13″ pan; pour the gravy over them, and top with the pie crust.
Bake for 30 minutes at 350 degrees until golden brown.