It's time to start planning your Thanksgiving menu! And there’s no better way to give thanks than preparing compassionate, nutritious dishes that are good for your family and the animals! This pot pie makes a great centerpiece, or you can enjoy it alongside a store-bought turkey-alternative.

Ingredients:

8 medium potatoes
2 Tbs. extra-virgin olive oil
1 large onion, quartered & finely chopped
3 cups diced vegetables of your choice*
2 Tbs. unbleached white flour
1 cup vegetable stock (homemade or store bought)
1/4 cup nutritional yeast (optional; find out more here)
1 1/2 Tbs. all-purpose seasoning blend
1 tsp. dried thyme
1/4 cup minced fresh parsley
salt & freshly ground pepper (to taste)
two 9-inch prepared whole grain pie crusts
1 cup fine whole grain bread crumbs
paprika (for topping)

* Choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow squash, mushrooms, kale, etc.

Directions:

1. Cook or microwave the potatoes in their skins until done; when cool enough to handle, peel them; dice four and mash the other four coarsely; set aside until needed.
2. Heat the oil in a large skillet; add the onion and sauté over medium heat until golden.
3. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, and leeks; add a bit of water; cover and cook until tender but not overdone, about 5 minutes.
4. Sprinkle flour into the skillet, then pour in stock; add the optional nutritional yeast; cook for a minute or two, stirring constantly until the liquid thickens.
5. Stir in both the diced and mashed potatoes; heat through gently.
6. Stir in the seasoning blend, thyme, and parsley; season with salt and pepper.
7. Pour the mixture into the pie crust and pat in; sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika.
8. Bake at 350º F for 35 to 40 minutes, or until the crust is golden; let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.

This recipe is one of Nava Atlas', author & illustrator of many well-known vegan cookbooks. Check out this and more of her great recipes at www.VegKitchen.com!