March 6, 2011

Veggie Pot Pie with Plum Vinegar Sauce

I made some veggie pot pie last week with some soy protein bits designed to taste like riblets.  I don't use fake meats much, but I had these in the freezer and thought they should be used.  I made a different version of my vegetarian chicken pot pie. I sautéed the soy protein bits with a sauce made from some of Rachel's plum jam, fresh juice from an orange, a clove of minced garlic, and a little balsamic vinegar. 

Seared Soy Protein with Plum Sauce and  Balsamic Vinegar

Then I sautéed some onions, carrots, shallots. Added some vegetable stock and diced potatoes and simmered until the veggies were tender.  I added some herbs, sage & fennel, and made a rue with spelt flour and vegan margarine. I added the soy protein bits with the plum sauce poured it in a pie dish and baked for about 35 minutes. Mmmm, warm hot vegetable pot pie.

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