When my children were young, I made this onedish meal with frozen veggies and a more traditional pie crust. As they became more adventurous eaters, I added more dark leafy greens, and eventually exchanged the crust for this hearty wholegrain topping.
Crisp, fresh vegetables in a creamy peanut dressing create a vegan salad that's hearty enough to stand on its own. Add cubed chicken for the carnivores.
