Veggie Pot Pie

A mouthwatering-good vegetable pot pie.

Step: 1

Preheat oven to 425 degrees F (220 degrees C).

Step: 2

Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.

Step: 3

In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Step: 4

Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.

Step: 5

Bake in preheated oven for 30 minutes, or until the crust is brown.

Per Serving: 469 calories; protein 8.4g; carbohydrates 54.4g; fat 25g; sodium 1198.2mg.

To much possesion yourself can lead to overeating , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much necessary to include some easy foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the burger and should have just enjoyed it in the first place."

Because it comes to eat on evening , much eat or eating too much of the bad kinds of food can lead to trouble on sleeping. On the flip side, a meal that is less than satiating can leave you wanting more and resulting in reaching for an unhealthy late-night snack even closer to bedtime .