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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Eggs Florentine

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Eggs Benedict has always intimidated me. The perfectly poached egg and the velvety, delicate sauce; seemed like enigmas. With time, practice, and neat kitchen gadgets, I found a recipe which I am proud of.

First, the poached egg. I’ve tried vinegar in boiling water, while swirling, and it all sounds magical. In reality I ended up with a stringy, miserable looking egg. Luckily, my friend took pity on me and gave me some PoachPods. These silicone cups worked very well. You still need to be careful transferring the eggs, which sounds obvious, but I too easily burst a yolk on the first try. The shape is a little awkward as well, it doesn’t stay on the muffin/veggies very well; about long enough to take this photo.

With the sauce, you must be cautious as it can quickly become scrambled eggs (the primary ingredients are eggs and butter). Keep the sauce on a very low heat, or remove from the heat completely until you are ready to serve. Even on the lowest setting, the edges of my sauce were turning from liquid to solid.

Hollandaise sauce is as follows:

– 2 sticks unsalted butter
– 2 yolks
– juice of 1 lemon
– pinch of cayenne
– salt and pepper

1. Melt butter in a small sauce pan
2. Separately, whisk the yolks, lemon juice and water until it begins to froth
3. Remove the melted butter from the heat and very slowly add the frothy yolk mixture. Leave sauce in the pan, removed from the heat. Reheat over low heat, while whisking, if necessary

Once you have the poached egg and sauce, the veggies in-between are your call. I love the pairing of spinach and sun-dried tomato, so I went the florentine route. I sautéed the spinach in olive oil, adding minced garlic, salt and pepper.

I encourage you to get creative and have fun with this recipe!

Tofu Benedict

Let’s get real here, tofu scrambles get old after a while. I decided to venture outside of the box and get creative. I searched through a few tofu benedict recipes and came up with these two for the sauce and tofu. I modified the marinade by omitting the tomato paste. Both recipes turned out really good and I’d likely re-make them. However, next time I may slice the tofu differently, it was a bit thick.

Tofu Marinade

Let tofu soak for 20-60 minutes in the following: 2 tbls bragg’s liquid aminos (or tamari or shoyu), 2 tbls rice vinegar, 1 tsp chopped garlic and 1 tbls olive oil. Broil at high heat for about 10 minutes.

*During the same time the tofu is broiling, I opted to broil some veggies for my bennie so everything was nice and hot! I drizzled olive oil over the veggies and did a light dusting of salt/pepper.

Hollandaise Sauce

  • 2 tbls earth balance butter
  • 3/4 c unsweetened dairy free milk (I used flax)
  • 1 tsp lemon juice
  • 2 tbls nutritional yeast
  • dashes of: salt, pepper, cayenne, turmeric and mustard
  • 1 tbls cornstarch + 1/4 c unsweetened milk to make a thickener

Melt the butter and add the remaining ingredients. Bring this to a simmer. Add the slurry mixture. Bring to a boil. Once it thickens, remove from heat and cover.

Assemble the tofu and veggies onto a bread of your choice. Traditionally it’s served on an english muffin, but guess what? I didn’t have any. So I made do with some lightly toasted flax bread. Mmmm!

Now, pour hollandaise over the top. Enjoy!!