These were pretty fun to make. I had a hankering for some chicken pot pie, vegan style of course. I also have quite a few little winter squash around, some acorn squash, small pumpkin squash, and the black futsu squash I picked up at the People's Coop Farmer's market. I had a weird notion that they would make excellent crusts or bowls for my pot pies. I roasted three of them about half way so they'd be easier to get into. The futsu squash shell was about as tough as the acorn squash. I cut them in half, filled them with the chiken pot pie mixture and covered them with a baking powder bisquit crust. They were really nice, more filling than they look. We enjoyed these for lunch and dinner a few days.
Vegan "Chicken" Pot Pie
* 1 package super firm tofu, died in ½" cubes
* 6 cups vegetable stock I used low sodium vegetable broth
* 1 cup yellow onion, diced
* 1 cup carrots, peeled and diced
* 1 cup diced 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 olive oil
* 3/4 cup flour
* 3/4 cup vegan margarine (Earth Balance)
* 1 puff pastry sheet rolled out to by 12x10 inches
Preparation:
Pre-heat oven to 375ยบ.
Brown diced super firm tofu in a saute pan with 1 tablespoon olive 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 oil or water, adding 1-2 TB at a time to keep from sticking to the pan, 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.
* 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 olive oil
* 3/4 cup flour
* 3/4 cup vegan margarine (Earth Balance)
* 1 puff pastry sheet rolled out to by 12x10 inches
Preparation:
Pre-heat oven to 375ยบ.
Brown diced super firm tofu in a saute pan with 1 tablespoon olive 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 oil or water, adding 1-2 TB at a time to keep from sticking to the pan, 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.
I used a simple baking powder bisquit recipe and rolled small crusts and gently placed over the top of the filled winter squash and baked until thouroughly heated and the crust was golden brown and crispy.
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