Veggie Pot Pies

Six months later…The Veg Way is back to blogging! The past four months have been full of travel and exploration. I’ve been grateful to visit places like Italy, Panama, and Costa Rica. In the upcoming months, I will get to take my family to Winnipeg, and see new sites such as Seattle and Honolulu.

With these amazing travels, my budget has been pretty tight. I try my best to limit dinners out, opting to invite friends over instead. While I get most of my protein from plants, I occasionally rely on pre-made fake meats. However, places like the Herbivorous Butcher are prime reminders that I can make my own fake meat!

The pot pie recipe below has a few steps. The first step is making the seitan. This is so incredibly easy, I can’t believe I didn’t do this more often.

The second step is making the crust. The third step is making the stew. The fourth, and final, step is putting everything together!

I am ending the blog with a photo of how I utilized some of the leftovers. I hope you enjoy this scrumptious meal!

Seitan 

Courtesy of Isa Chandra

  • 1 c vital wheat gluten flour
  • 3 Tbls nutritional yeast
  • 1/2 c cold vegetable broth
  • 1/4 c tamari or soy sauce
  • 2 Tbls fresh lemon juice
  • 1 Tbls olive oil
  • 2 cloves minced garlic

For the simmering broth:

  • 4 c vegetable broth
  • 4 c water
  • 1/4 c tamari or soy sauce
  • *I added mirin and garlic to my broth
  1. Add simmering broth ingredients to the pot, bring to a boil
  2. In a large bowl, mix dry ingredients (flour and nutritional yeast)
  3. Add broth, tamari, lemon juice, olive oil and garlic to a small bowl, whisk together
  4. Mix the wet ingredients with the dry. Stir until no dry ingredients remain
  5. Knead for about 3 minutes and divide into 3 pieces 295E40F5-8382-4795-A074-B0218DFF287B
  6. Add seitan cutlets to boiling water, partially cover the pot and reduce to simmer. Cook for 45 minutes, turning the cutlets every 10 minutes
  7. **Remove cutlets and reserve the broth**, this will be used for the pot pie gravy. Let cutlets dry in a colander

Pie Crust 

Courtesy of Martha Stewart

  • 1 1/4 c flour
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1 stick vegan cold butter, cut into 1/2″ pieces
  • 3-5 Tbls ice cold water
  1. Mix together dry ingredients, add to food processor
  2. Add the butter and pulse
  3. Slowly add in the water, continuing to pulse until dough is crumbly yet moist
  4. Press dough together, wrap in plastic, chill for at least an hour

Veggie Pot Pie

  • 2 Tbls vegan butter
  • 1 onion, diced
  • 1 red potato, peeled and diced
  • 2 carrots, peeled and diced
  • 1 seitan cutlet, cubed
  • Herbs of choice (1 tsp dried rosemary, thyme, or sage)
  • 2 Tbls flour
  • Reserved simmering broth (or veg broth)
  • Cornstarch slurry (cornstarch plus water)
  • 1/2 c peas
  • Salt and pepper to taste
  1. Saute onion in butter; after 5 minutes, add the potato and carrots, continue to simmer
  2. As the veggies soften, add the seitan cubes and herbs. Coat pot pie ingredients with flour. Continue cooking for several minutes. Slowly add in the reserved simmering broth. This part I did not measure, I eyeballed it. Bring to a boil, reduce to a simmer. If sauce isn’t thickening enough, add a small amount of cornstarch water. This will thicken quickly
  3. Finally, add the peas, then salt and pepper to taste.
  4. Coat ramekins with oil, add stew to the brim, let this cool
  5. As the stew cools, roll out the chilled dough to about 1/8″ thick
  6. Cut dough into desired shapes, place on top of stew. Bake at 375F for about 45 minutes or until the crust is golden brown

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Cashew Hollandaise

  • 1 c raw cashews, soaked
  • 1 Tbls nutritional yeast
  • 1 tsp dijon
  • juice of 1 lemon
  • 1/2 tsp turmeric
  • 1/2 tsp garlic
  • water
  1. Puree all ingredients, adding water until you reach the desired consistency
  2. Drizzle over roasted vegetable of choice

 

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The next day, I used leftover asparagus and hollandaise to make a benedict with vegan bacon and Rogan Josh roasted potatoes

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Thanksgiving Dinner!

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Thanksgiving is one of my favorite times of year – specifically for sharing food and being thankful.

This meal is made of a Field Roast Celebration Roast which I put in a casserole dish and surrounded it with a veggie mix (potatoes, green beans, carrots, mushrooms, and onion which were coated in oil and seasoned with salt and pepper). I covered this, cooked it at 350F and occasionally added veg broth to help with the cooking of the veggies.

The mushroom gravy is from Simply Organic. I added some sautéed mushrooms which were browned in olive oil and garlic; and deglazed with red wine.

The stuffing is from Arrowhead Mills – I added sautéed celery and onion to this.

I kept it very simple this year folks! What are you serving up for your Thanksgiving meal(s)?