I like to know how to make vegetable pie ? Pls answer it !?

Answer 1

How about looking on the internet? If you do a google search it is bound to bring up lots of different recipes you could try.

Answer 2

Vegetable Pie

Ingredients

1 medium potato
1 carrot
cabbage
1 onion
broccoli
vegetable stock
olive oil
vegan puff or short pastry
soya milk
salt
pepper

Peel, chop and fry the onion in a little oil until soft. Peel and chop the carrot and then add to the onions. Peel and chop the potato and add to the mixture. Chop some broccoli and cabbage and add. Fry all the vegetables until they start to colour. Pour over enough vegetable stock to cover the vegetables and boil for 20 minutes. While the vegetables are boiling roll out the pastry.

When the vegetables have finished pour them and the stock into an ovenproof dish and cover with the pastry. Brush the top of the pastry with soya milk. Bake in a moderate oven until the pastry is cooked through and browned on top.

Answer 3

2 medium carrots, quartered lengthwise and sliced
1 cup finely chopped cauliflower
3 scallions, minced
½ cup steamed fresh or thawed frozen green peas
2 tablespoons minced fresh parsley
3 eggs, beaten
2 tablespoons low-fat milk
4 ounces crumbled feta or crumbly goat cheese
¼ teaspoon dried thyme
Freshly ground pepper
½ cup fine fresh bread crumbs

1. Preheat the oven to 375F. Heat ¼ cup water in a large saucepan. Add the carrots and cauliflower and steam, covered, over moderate heat. Lift the lid and stir occasionally until crisp-tender. Stir in the scallions and steam for another minute or so, just until they become slightly limp. Stir in the peas and parsley and remove from heat.

2. In a mixing bowl, combine the beaten eggs with the milk, feta or goat cheese, and thyme. Stir in the skillet mixture and add a few grindings of pepper.

3. Oil a 10-inch tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and the top is golden. Let stand for 10 minutes before serving, then cut into 6 to 8 wedges to serve.

Answer 4

Vegetable Shepherd's Pie

"A delicious and savory meatless meal that sticks to your ribs!"

INGREDIENTS
8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 cup shredded Cheddar cheese
1/2 teaspoon paprika

DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C).
Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

Answer 5

This is a "zesty " recipe - you can omit the dressing mix if you prefer

1-1/2 pkg. (8 oz. each) Cream Cheese, cubed
1/2 cup chicken broth
2 pkg. (10 oz. each) frozen mixed vegetables, thawed
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 pkg. (15 oz.) ready-to-bake pie crust (1 crust)



PREHEAT oven to 425°F. Place cream cheese and broth in large saucepan; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and salad dressing mix.
SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.
BAKE 20 to 25 min. or until golden brown.

Answer 6

RUSSIAN VEGETABLE PIE
INGREDIENTS
4 eggs
1 1/4 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
3 tablespoons butter
4 ounces cream cheese, softened
2 tablespoons butter
1 onion, chopped
1 small head cabbage, shredded
1/8 teaspoon dried marjoram
1/8 teaspoon dried tarragon
1/4 teaspoon dried basil leaves
salt and pepper to taste
1 tablespoon butter
8 ounces fresh mushrooms, sliced
4 ounces cream cheese, softened
1/2 teaspoon dried dill weed
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.
In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.
Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.
Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.

Answer 7

Sorry! i not have idea ! but when you make pie and you must share with me ! Thank for 2 point !!