Vegan Savory Stout and Vegetable Pies

rabbitandwolves.com

Noel H

subheading: Vegan Pie Crust:

2 ½ Cups All purpose flour

1 teaspoon Salt

¾ Cup Vegan butter, I used Earth Balance(cold)

½ Cup Ice cold water

Vegetable oil to brush tops of the crust

subheading: Stout and Vegetable Filling:

2 Tablespoons Olive oil

4 Cloves Garlic, chopped fine

½ Cup Chopped yellow onion

2 Large Yukon gold potatoes, diced

2 Large Carrots, chopped

4 Ounces Shiitake mushrooms, sliced

10 Ounces Baby bella mushrooms, chopped

10 Ounces Button mushrooms, chopped

6 Ounces Portobello mushrooms, chopped

1 Tablespoon Tomato paste

1 Cup Stout beer, vegan( I used Sierra Nevada Stout)

1 Cup Vegetable broth

1 Tablespoon Soy sauce or Tamari

1 Sprig Fresh Thyme

1 Sprig Fresh Rosemary

2 teaspoons Corn starch

2 teaspoons Water

Salt and pepper to taste

Directions at rabbitandwolves.com

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