Hobo Five Pie


Ingredients (use vegan versions):

  • white sauce
  • vegan cheese substitute
  • vegan pizza dough
  • hobo misc. veggies:


Just toss in random veggies you have lying around the house but make sure that you have
one of each of the five veggie colors in order to make it a “five pie”. When I make this
recipe I often include ingredients such as: potatoes, celery, eggplant, broccoli, red,
green and yellow peppers, peas, corn and random frozen veggie packages that I have shoved
at the bottom of my freezer.

Possibly Include:
no chicken chicken broth or bouillon, veggie bouillon or broth, garlic or other random

Put some of the veggies in a blender,
and add some water or no chicken
chicken broth or some veggie broth to
it, and hit liquefy. It will create a
thicker sauce that you will use in
just a moment.

Throw all of these veggies in some
type of liquid. You could use water
or could also use a chicken free
chicken broth to boil them in. You
could also possibly add the last of
your chicken free chicken broth you
have hanging around the house, and mix
it with water. Any way you toss the dice, the
veggies should just barely be
submersed and surrounded by some type
of yummy water broth. Add the blended
veggies from moments ago to this mix
and then add some spice to it – anyway
you want to. When I make this I
normally toss in some garlic and Mrs.
Dash type spices. I also might add
some veggie chicken spices. You might
toss in some salt and pepper. Just
spice it up to taste. Check it
randomly as you continue the next few

White Sauce:

2 teaspoon vegan butter

2 tablespoon unbleached flour

1 cup soy or rice milk

Melt the butter, pour the flour in, stir till smooth and put in
the “milk”. Bring to a boil, and stir constantly. When it
thickens, pour it in with the veggie
mix you have on the burner already.

Depending on how thick you
want your pie innards and how many
veggies you have boiling, this recipe
may need to be doubled.

Vegan cheese Substitute:

This is a recipe that we got off of
this web site. It is called Vegan
Cheese Substitute, and it’s really
yummy. We’ve used it in a lot of
different dishes, and it’s been
described almost like a mushroom soup
type of taste. Everyone has a
different opinion!

½ cup stick non hydrogenated vegan margarine

¼ cup white flour

½ cup nutritional yeast flakes

2 teaspoons garlic powder or powdered veggie broth

2 – 3 tablespoons tamari (to taste)

2 cups boiling water

Melt the vegan margarine n the sauce pan.
Stir in flour. Add one cup boiling water.
Stir in nutritional yeast.
Add more water, garlic powder and
tamari. Stir over heat until thoroughly mixed
(no lumps!)
Sauce will thicken as it cools.

Toss this sauce into the veggie

Pizza Dough:

When I make this recipe I use a bread
machine and toss the ingredients in
there and hit the pizza dough cycle.
However, if you don’t have a bread
machine you may want to search out a
vegan pizza dough recipe. If you’re
using a bread machine you put in the
ingredients to make bread only hit the
pizza dough cycle (or any dough cycle
for that matter) and it will take
anywhere from 50 min to 1 ½ hours
depending on your machine. So you
will want to make this first or even
ahead of time.

Once you have your dough and your
veggie mix is soft and is spiced to
taste you are ready to begin the pie

Spray a muffin pan or two and put some
dough in each muffin slot. Spread it
out across the bottom and sides of
each hole. Add the veggie sauce
innards to the pan. Top each pie off
with a dough topper that you firmly
latch to the bottom dough using a fork
to prong them together.

Put them in the oven at around 400
until the crust on the top is brown.
The veggie mix is already cooked so
you are just waiting on the crust.

The recipe can make a lot if you are
overzealous with your veggies – so if
you have the time I suggest freezing
the extra or just saving the innards
veggie mix to eat with biscuits or
even as a soup later.

Caution: I’ve only made this
recipe a few times and its still a
work in progress. The veggie goo is
normally too thin when I make it, and I
haven’t yet figured out how to thicken
it up. If anyone has any suggestions
that would be great!

Nutritional Info:

There is a lot of B-12 in that vegan cheese
substitute recipe and you are getting
every veg color in this mix so it has
to be pretty nutritious. You are also
boiling the veggies in the same water
or broth that you are eating. Nothing
is being tossed aside and that means
none of the veg nutritional value is
being lost – but some of it is merely
being transferred to the sauce
itself. So I’m thinking it’s probably
pretty healthy! If any experts want
to calculate the nutritional value
then hats off to you 🙂

Serves: Lots

Preparation time: Time Consuming

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