Vegan food can be delicious with the right ingredients. This baked vegetable pie (pictured below) is filling and full of yummy flavors but it is also dairy free, and meat free.
Start by preheating your oven to 350 Fahrenheit (approximately 177 Celsius). The ingredients you'll need are: 1 medium sized beet, 1 medium sized sweet potato, 2 medium sized carrots, 1 medium sized red onion, 2 tablespoons vegan margarine, and 1 package of vegan Alfredo sauce mix ($6 online purchase from Urban Cheesecraft Dairy Free). The equipment you'll need is a mandolin, a 1.5 quart (1.4 liter) glass casserole dish (oven safe) with glass lid, a knife, a vegetable peeler, and a spoon.
Start by peeling the beet, sweet potato and carrots. Then grate them along the mandolin to produce very thin slices of vegetables. Keep each vegetable's slices separate from each other.
Then peel the red onion and cut it, with the knife, into thin slices and set them aside.
Then bring out your oven safe casserole dish and begin layering thin slices of one type of vegetable, in an alternating pattern, for example start with a bottom layer of sweet potato, followed by a layer of beets, followed by a layer of onions, and finished with a layer of carrots. Repeat this pattern until you run out of vegetables. Then spread the vegan margarine over the vegetables and place the glass lid on top.
Place the casserole dish on a rack that's in the center of the oven and bake for 50 minutes.
While the pie if cooking make up the vegan Alfredo sauce mix by following the directions on the box.
When the pie is finished cooking, remove it from the oven and let it cool 3 minutes before cutting a slice and putting it either in a bowl or a place. Then dazzle it with a generous portion of Alfredo sauce and top with something pretty. I used some baked sweet potato curls I picked off the casserole.
And enjoy your delicious vegan vegetable pot pie.
