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Sunday, November 26, 2017

A Holiday Recipe: Pot Pies!!

Vegan/Vegetarian Pot Pies
A house favorite! Tastes just as good as the usual meat version. Please note: NO SALT USED.

1 medium carrot, diced
1 potato, diced
2 stalks celery, diced
2 cups mushrooms, diced
1 cup corn
1 cup peas
1/4 cup nutritional yeast
2 TB soy sauce (low sodium, or tamari)
Seitan crumbles*

1 cup all-purpose flour*
2/3 cup extra virgin olive oil

2 cups flour*
1 cup Earth Balance vegan butter (or “Melt” if available)

1.5 t Oregano
1 t Sage
1 t Rosemary
(Optional: Black pepper to taste)

First, you make a roux: In a non-stick pot, heat up the olive oil until hot. Add in the flour, a little at a time until absorbed. IMPORTANT: KEEP STIRRING. The roux can scorch easily; this is not good. The roux will thicken, turning from light brown to a darker shade with a tinge of red; from here the flavor will start to become more and more musky. I usually stop when the mixture starts to become thick and before it starts to separate.
Add the onions and celery. Keep stirring, letting the vegetables cook in the hot mixture for five to eight minutes. Add in the water, rest of the veggies, and the seasonings. The mixture should be thick; add water if you like it thinner. Simmer about 12 minutes. Remove from heat.

The crust:
Chill/freeze 2 cups of all-purpose flour. When the veg/roux mixture is almost cooked, mix the flour with the Earth Balance; knead until it forms a clean ball. Roll out the dough to 1/2 inch thick and cut to just wider than the baking vessels. Fill the baking vessels with the cooked mixture, top with the crust mixture, forking the edges closed. Poke three holes in the top let the steam out.

Bake at 375 for 30 minutes; longer until the crust begins to brown or you can finish in the broiler for three minutes. Let cool.

For Gluten-free, substitute:
Flours: Tapioca, corn, coconut, or combination.
Tofu (firm, smoked) instead of seitan (diced, or crumbled by hand).