Hearty Vegan Pot Pie

Nothing like some hot and hearty Vegan Pot Pie It’s that time of year when something hearty and heavy hits the spot and warms the cockles (wherever they are) of the soul. This rich dish is a meal in one pot and only requires a few ingredients and a relatively small amount of time. Now let’s get to some good ol’ vegan cooking.

You Will Need:

• 5 Medium Potatoes (Quartered)
• 3 large Onions (Cut into large wedges)
• 1 Large Bag of frozen Diced Peas and Carrots
• 2 Cups Large TVP Chunks
• 6 Cups Vegetable broth (or 6 bullion cubes)
• 1/2 Cup Soy Sauce
• Water
• Salt and Pepper to Taste
• 1 Batter Batch of Your Favorite Vegan Biscuit Mix (Bisquick made with Soymilk works fine)

Directions:

1. When the potatoes and onions are cut and washed, put them in about a 1/3 full pot of water. Salt and bring to a boil. Cook for about 8 minutes. Add the vegetable broth (or cubes), soy sauce a little more water and the TVP chunks. If you don’t happen to be able to find large TVP chunks, you can also use cubed seitan. Continue to boil until the potatoes are cooked and the onion is translucent.
2. Add the frozen peas and carrots. This will stop the soup from boiling. At this point, turn down the heat and let simmer. Get out a large glass baking pan and get the Biscuit batter ready.
3. With a slatted spoon, get most of the vegetables in the glass baking dish and pour enough broth over it to just cover them. Leave the rest of the broth for when serving.
4. Using your hands (I find they are the best tool in the kitchen), just drop the batter over the top, cover it the best you can. There can be gaps- but it will rise and cover it all up.



5. Place in a preheated 350 degree oven and bake for about 20-25 minutes or until the top is golden brown. The topping, when cooked, will absorb most the liquid, so the broth that was set aside can be served with it. Perfect for cold and rainy days.

Add this one to you book of vegan recipes.

Vegan Eggplant and Tomato Pie

About 3 weeks ago, not knowing any better, my boss gave me a recipe that called for both eggs, milk and cheese because she thought it looked good. Indeed it did, so I challenged myself to perfect this pie without the cruel usage of animal products. Flash forward to present day and EUREKA! I created a perfect, quiche-like vegan pie with roasted eggplant, layered tomatoes with yummy tofu “ricotta”, and delicious vegan pie crust. Try this. It’s a culinary masterpiece… if I do say so myself.

You will need (for the pie)

• 1 Pie Crust (Ready made or homemade)
• 1 Large Eggplant (Sliced thick)
• 3 Large Tomatoes (Sliced thick)
• 1/4 Cup Unsweetened Soy Milk
• Equivalent to 3 Eggs using Ener-G Egg Replacer
• Mixed Italian Herbs
• Salt (if desired) and pepper.

For Tofu “Ricotta”:

• 1 Block Extra Firm Tofu (Sunrise is a great brand)
• 1 Tbs. Lemon Juice (for the cheesy tang)
• 2 Tbs. Nutrition Yeast (for more cheesy taste)
• 1 Tbs. Garlic Powder
• 3 Tbs. Vegenaise
• 1 Tsp. Each fresh (or dried) Parsley, Marjarom, Basil and Chives

Instructions:

1. First step is to prepare the eggplant. It is very important to lay out your slices on paper towels (or a clean dish cloth), salt them, leave them sit for 10 minutes and pat them dry. Flip and repeat. This will help to get a lot of that acidy flavor out.
2. After the eggplant is done, pour a little olive oil on a baking pan and place your slices on it. Dab a little oil on the top of them and place in a preheated 350 degree oven for ten minutes.
3. Get the tomatoes sliced and ready to go. Try to use very ripe tomatoes, they offer the best flavor for this dish. After the eggplant comes out of the oven, place 1-2 slices of tomato on top of the slices (reserving about 4 for the top) . Sprinkle with herbs (any desired), salt and pepper and place back in the oven.



4. While they are roasting, make up the tofu. This is a very simple mix I use in many dishes, and it goes perfect with this. Crumble the tofu. Make sure it is very fine, like ricotta would be. Once you have it ultra fine, add the herbs. You could just sake in some Italian seasonings until you’re happy, but I prefer the mix listed above. Add the Vegenaise, it makes the mix a little more creamy. Then add the lemon juice, nutritional yeast, garlic powder and salt and pepper. Mix it well. Remove the eggplant/tomatoes from the oven.
5. Take your pie crust and put 2/3 of the “ricotta” mix in the bottom and up the sides a bit. Using a spatula, full the bottom with eggplant/tomato slices and sprinkle a little more the the “ricotta” on top. In a separate bowl, whisk together the soy milk and ener-G eggs. Pour over the top. Place 4-5 plain roasted eggplant slices on top. Sprinkle with herbs, fresh ground pepper and remaining tofu mix.

6. Bake for 35-40 minutes. Tip: If the vegan crust gets too brown and the pie isn’t done yet, cover crust with foil and continue to bake. Pie is done when it is firm to the touch. Remove and let sit for 10 minutes before serving. This is great for breakfast, too!

Variation: This filling also works awesome in a calzone!