This is a nice recipe I ran across while looking for vegetarian and vegan Thanksgiving ideas. I didn't really make any changes to this recipe, I used some meatless, soy free, chik'n cutlets I found, added about a cup of diced potatoes, and used fresh herbs. It came out just the way you want chicken pot pie to taste. It's good, warm, rainy day comfort food. I'm going to include this in my Thanksgiving dinner.
Vegetarian "Chicken" Pot Pie
* 1 package Gardein vegetarian chicken scallopini, cut into 1/4 inch cubes (I used "Naked Chik'N Cutlets," meatless & soy free little cutlets)
* 6 cups vegan chicken stock I used low sodium vegetable broth
* 1 cup yellow onion, diced
* 1 cup carrots, peeled and diced
* 1 cup diced potatoes (I thought it needed some potatoes)
* 1 cup green peas
* 3/4 tsp thyme, minced
* 3/4 tsp sage, minced
* 3/4 tsp sea salt
* 3/4 tsp fresh ground black pepper
* 1 tbsp nutritional yeast flakes
* 1 tbsp tamari soy sauce
* 2-4 tbsp canola oil
* 3/4 cup flour
* 3/4 cup vegan margarine (Tal recommends Earth Balance)
* 1 puff pastry sheet rolled out to by 12x10 inches
Preparation:
Pre-heat oven to 375 degrees.
Brown diced vegetarian "chicken" in a saute pan with 1 tablespoon canola oil. Season with salt and pepper. Remove from pan and set aside. To make a roux, melt the vegan margarine in a saute pan, add flour and whisk constantly until light brown in color. Cool and set aside.
In a 5.5 qt. stock pot, cook onions in canola oil for 3 minutes and add carrots, sage, thyme, salt and pepper. Continue to cook for 5 minutes. Add already boiling stock and simmer for 5 minutes. Whisk in nutritional yeast flakes.
Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in "chicken" cubes, tamari and peas. Pour mixture into a large shallow pan to cool.
Once mixture is cool, pour into individual ramekins, glass pie pan or small casserole dish. Cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits.
Bake for 35 min or until internal temperature reaches 165 degrees.
recipe by Chef Tal Ronnen.
I found this recipe some time ago via Ellen DeGeneres's blog. It's my daughters favorite and she get very excited when she sees me making it. I have used diced potato in place of the chickun and it nearly undetectable.
ReplyDeleteLove this recipe, it's a cold rainy day and it will warm the soul. I'm using super firm tofu today, marinated in a bit of coconut aminos and browned a bit.
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