Spring Vegetable Pie

This is another vegetable pie, minus the potatoes. This one is topped with bread crumbs, instead. It comes out firmer, as a result of using a vegan egg substitute.

Spring Vegetable Pie

1 c. cauliflower, chopped
1/2 c. green peas
1 carrot, cut in chunks
3 scallions, chopped
Vegan egg substitute, to equal 4 eggs
1 T. parsley
2 T. vegan milk
1/4 t. thyme
1/2 c. bread crumbs

Saute the cauliflower and carrots in oil until softened. Add the scallions and cook slightly. Add the peas and parsley and remove the pan from the heat. Make the vegan egg substitute, and to that mixture add the milk and thyme. Add the egg mixture to the vegetable mixture and mix well.

In a casserole dish, sprinkle some of the bread crumbs, just enough to cover the bottom. On top of this, pour in the vegetable mixture. Top with the remaining bread crumbs. Use more if you need to. Bake at 375 for 25 minutes. Let stand a few minutes before cutting.

Serve. Enjoy!