Recipe: Perfect Vickys Creamy Vegetable Pie, GF DF EF SF NF

Vickys Creamy Vegetable Pie, GF DF EF SF NF. If you can't use my cashew cream cheese, hopefully you can use this one instead. It's great for sauces, sandwiches and crackers. Caramelized onions and a spread of Dijon mustard make this rustic summer vegetable pie a favorite for an easy lunch, a light dinner or impressive appetizer.

You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. NOTES : The joy of this pie is that you can make it across the seasons. Vegetable Broth, GF DF EF SF NF - Vickys 'Tur-Duck-Hen' Roulade (Three Bird Roast) GF DF EF SF NF - Vickys Salted EF SF NF - Vickys Vichyssoise, GF DF EF SF NF - Vickys Christmas Cranberry & Pistachio Shortbread Cookies, GF DF - Vickys Dairy-Free CONDENSED Cream of Chicken Soup. You can cook Vickys Creamy Vegetable Pie, GF DF EF SF NF using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys Creamy Vegetable Pie, GF DF EF SF NF

1. It's 1 of leek, trimmed and chopped.
2. It's 4 of carrots, peeled and chopped.
3. It's 150 grams of green beans, trimmed and chopped.
4. You need 150 grams of peas.
5. It's 150 grams of sweetcorn.
6. It's 1/2 head of broccoli cut into small florets.
7. It's 2 tbsp of corn flour.
8. It's 450 ml of light coconut milk or milk of choice.
9. Prepare 2 kg of potatoes, peeled and quartered.
10. You need 1 bunch of chives.
11. Prepare 1 of extra milk & 'butter' for the mashed potatoes.
12. Prepare of salt & pepper.
13. Prepare 1-2 tsp of vegetable or chicken bouillon.
14. It's 1 tbsp of dairy-free spread/butter.

Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake) Recipe by Vicky@Jacks Free-From Cook Book - Cookpad. This was the recipe my grandmother always went to when she made a chocolate meringue pie. It was a hit with everyone in the family and it still is. Vickys No-Bake Energy Bombs, Gluten, Dairy, Egg.

Vickys Creamy Vegetable Pie, GF DF EF SF NF instructions

1. Put the potatoes in a large pan, cover with water and bring to the boil. Once boiling turn down to a simmer until soft, around 25 minutes. While that's happening, prepare the veg and sauce.
2. Melt the butter in another pan, add the chopped vegetables and bouillon and cook until slightly softened, 5 - 10 minutes, stirring regularly. Add the flour and stir in well.
3. Gradually add the milk, stirring all the time until a nice thick sauce is formed around the veggies (you can add more milk if it's too thick or more flour mixed with a little milk first if its too thin). Taste to see if you'd like more bouillon added or other seasonings, season with salt and pepper and place in a large ovenproof dish.
4. Once the potatoes are cooked, drain them and mash with some butter, milk and salt & pepper to taste. Snip the chives into the mash with a pair of kitchen scissors, mix in and then spread the mash evenly on top of your vegetables & sauce.
5. Place in a preheated oven at gas 6 / 200C / 400°F for about 20 minutes or until browned as much as you like.
6. This is a really versatile dish, you can add anything you like. Chunks of chicken & bacon are good, even a fish mix such as salmon and white fish with some smoked added in. Add some herbs & spices, make the sauce cheesy, leave it plain, the choice is yours! Good base recipe.

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