Earth Balance Spreads - Made Just Right

Today we are featuring a recipe from Mary Holland, who writes two great blogs. Her first one, Mary’s Healthy Blog, is all about animal rights, nutrition, veganism, life lessons and fitness. She uses this blog to, in her own fun words, “change the world, one veggie at a time.”

Her other blog, Vegan in Charleston, is a food guide to the restaurants around the Charleston area.  Charleston is known for wonderful and eclectic restaurants but a seafood community can be intimidating to a vegan or vegetarian. Mary says “this blog shows you can eat out at most of the restaurants and still eat some amazing food that is cruelty free."

Mary loves Earth Balance and today, she is sharing a simple and healthy recipe for Vegan Vegetable Pot Pie: 

Vegan Vegetable Pot Pie
Ingredients
2 1/2 cups of veggie broth
3 cups of veggies (carrots, peas, corn, broccoli, potatoes)

1 vegan pie crust 
1-3 tbsp cornstarch or flour
Your preferred seasonings (salt, pepper, sage, thyme, rosemary, marjoram, nutmeg, garlic)

1-2 tbsp Earth Balance® Buttery Spread

Directions

1. Heat the vegetables and stock until they are softened

2. Begin to add cornstarch or flour until the thickness you desire is achieved.  I also used a little soy creamer (plain) and of course, some Earth Balance® butter! 
3. Season the filling up with salt, pepper, sage, thyme, marjoram, rosemary and nutmeg.
4. Pour the filling into a baking dish and top with a vegan pie crust.  Brush the crust with Earth Balance and bake for 30 minutes at 350 degrees.