Ingredients For Pie Crust:

2 Cups Whole Wheat Pastry Flour
1 Stick
Non-Hydrogenated Margarine
6-8 Tbsp. Cold Water

Directions For Pie Crust:

In a large bowl, mash the margarine into the flour with a
fork until the flour becomes lumpy.
Keep sprinkling water over mixture until dough
becomes smooth and cleans the inside of the bowl.
Divide into 2 parts.  Preheat oven to 350 degrees.
Roll out 1 dough ball on a floured surface until
it is 1 inch larger than the pie plate all around.
Place into pie pan, and puncture holes on the
bottom and sides.
Bake for 10 minutes.  Cool before filling.

Ingredients For Filling:

1 Cup Dry Kidney Beans
1 Onion
2 Stalks of Celery
2 Cups Carrots, or any veggies you prefer
¼ Cup Pure Vegetable Oil
Sprig parsley
3 Tbsp. Soy Sauce
¼ Cup Grated
Vegan Parmesan Cheese


Soak beans overnight and boil in their own liquid until
tender, About 30 minutes, or pressure-cook for 1 hour.
Chop vegetables and sauté them in oil until the onions
start to brown.
Add the cooked beans to the skillet and stir.
Add spices and mix well.
Pour the bean mixture into the pre-baked pie shell.
Roll out the other dough ball on a floured surface.
Cover the pie, pinching the excess dough along the
edges into a design.  Cut slits in the top of the pie.
Bake pie at 350 degrees for about 45 minutes
until the top is golden brown.