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Hi JT, I have been making Russian vegetable pie since the college in the late 70’s. I didn’t have a written recipe, I had it at a party and have been making it from memory ever since.

I give this dish as a gift to people because the ready-made pie crust is its own disposable container. Memorably, I gave this to a priest during Lent after the Stations of the Cross. Father Peter was very touched. Please pray for him. They have sent him back to Nigeria.

This recipe is very simple and I usually have all ingredients on hand. The thing is, it does have cream cheese and eggs, so it is not strickly vegan. But my vegetarian friends do dig it.

Russian Vegetable Pie

Deep dish frozen pie crust, both layers
1 sm. head cabbage
1/2 lb. mushrooms
1 sm. yellow onion
salt & pepper to taste
3 tbsp. oil, divided into three portions
1 package 8 oz. cream cheese, softened
4 to 5 hard boiled eggs

Pre-heat oven 400 degrees.

Take pie crust from freezer and defrost according to instructions.

Open cream cheese package to soften.

Using a wok, saute separately onions until wilted. Set aside.

Saute mushrooms separately until wilted. Salt and pepper to taste. Set aside.

Saute cabbages separately until wilted. Salt and pepper to taste.

Spread the cream cheese in bottom of pie shell.

Arrange the sliced eggs over the cream cheese.Then cover with first cabbage, then onions and lastly mushrooms.

Cover with a circle of pastry. Crimp edges with a fork. Bush with a slightly beaten egg. Make three steam vents on the top crust.

Bake in 400 degree oven for 15 minutes. Then turn down to 350 degrees and bake another 20 to 25 minutes until golden and flaky.

This taste great warm, room temperature or cold.

I hope this brings pleasure to the Freepers on your thread and they have this in their file of easy non-meat meals.

Blessing y’all!