A Yogi Grows In Brooklyn

Ingredients: 3 tsp- olive oil, 1 potato (cubed), 1 onion (diced), 1 cup- broccoli flowerettes, 1 cup- cauliflower flowerettes, 1/2 cup- carrots (cubed), 1/2 cup- portobello mushroom (chopped), 1/2 cup- carrots (cubed), 1 can- chickpeas (drained), 6 cloves- garlic (chopped), 1/2 cup- frozen peas, salt, 1/2 cup- vegetable broth, 1 tbsp of cornstarch or flour (gravy), 2 prepared pie crusts or puff pastry, pepper to taste.

– Add olive oil to pot, followed by onion, garlic. Cook for 2 minutes on medium heat.
– Add potatoes to pot with vegetable broth. Cover pot and cook until potatoes are soft; add water as needed.
– Add add mushroom, broccoli and cauliflower to pot and cook covered for ten minutes.
– Add carrots and peas to pot, cook for two minutes
– Add chickpeas to pot.
– Add cornstarch or flour to 1/2 cup of warm water and add to pot for gravy.
– Cook for 5 minutes or until gravy thickens. Allow to cool.
– Preheat oven according to instructions for crusts. Add vegetable filling to pie tin or rectangle baking pan. Add additional crust layer to top of mixture
– Bake until crust in golden brown on top and bottom.

Bon Appetit!