Barley and Vegetable Pie

Title:
Barley and Vegetable Pie

Yield:
6 Servings

Categories:
Vegetarian,
Vegan,
Main
Dishes




Ingredients:





     1 c  Barley


     3 c  ;water


     1 md Onion


     2 md Carrots


     2 md Parsnips


     2 c  Cabbage; chopped


   1/2 c  ;water (from cooking the


          -vegetables)


     2 tb Tamari


     2 tb Nutritional yeast


     1 ts Thyme


   1/4 ts Caraway seeds


          Egg replacer for 1 egg


     1    Double crust 10-inch whole


          -wheat pie shell, unbaked






  Wash the barley. Place it in a large kettle with the water, and bring to
a


 boil. Lower heat, cover and simmer for 1 hour, or until the water is


 absorbed.


 


  Whle the barley is cooking, prepare the vegetables: chop the onion and


 slice the carrots and parsnips, and steam them, along with the cabbage,


 until they are tender-crisp.


 


  Mix together the cooked barley and vegetables. Add the remaining


 ingredients. Mix well.


 


  Spread the mixture into an uncooked 10-inch pie shell.


  Cover with the top crust. Cut a whole into the top crust to let steam


 escape.


 


  Bake at 375 degrees for 35 minutes, or until the crust is golden brown.


 


  From the files of DEEANNE


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini