"Oh, I may be on the side of the angels...but don't think for one second that I am one of them." - Sherlock, The Reichenbach Fall



Sunday, October 23, 2011

While I'm at it

I'll add my favorite vegan pot pie recipe.  Make sure you use vegan pie crust.  I usually make my own with oil.  But that is another post.

The kids eat this up, and it definitely fits the bill for comfort food.

Delicious Vegetable Pot Pie

1 cup diced potatoes
1 cup chopped onions
1 cup celery, diced
1 cup chopped carrots
1/3 cup melted margarine or vegan spread
½ cup all purpose flour
2 cups vegetable broth
1 cup soy or almond milk
1 tsp salt
1/4 tsp pepper
3-4 cups chopped cooked seitan if desired
2 pie crusts (either store bought or your own recipe)
  1. Preheat oven to 400°F.
  2. Sauté onion, celery, carrots and potatoes in margarine for 10 minutes.
  3. Add flour to sautéed mixture, stirring well.  Cook one minute stirring constantly.
  4. Combine broth and soy milk
  5. Gradually stir into vegetable mixture
  6. Cook over medium heat stirring constantly until thickened and bubbly
  7. Stir in salt and pepper; add seitan, if desired, and stir well
  8. Put one pie crust on the bottom of a cast iron skillet. 
  9. Pour mixture on top of bottom pie crust (Hint: baking the lower crust by itself for about 15 minutes before adding the veggie mixture will make it a bit more crispy if you like a crispier pie crust)
  10. Top with second pie crust.  Seal edges to keep the filling from bubbling out.
  11. Cut slits to allow steam to escape.
  12. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.