Vegan Pot Pie

This cozy vegan pot pie is made with tender veggies, mushrooms and seitan simmered in savory herbed sauce and baked up under a flaky pastry crust. Tastes just like classic chicken pot pie, but this one is totally meatless and dairy-free! The perfect comfort food main dish for special dinners!

3 tablespoons olive oil, divided
10 ounces cremini or button mushrooms, stemmed, cleaned and sliced
1 medium onion, diced
1 cups diced carrots, about 2 medium carrots
1 cups diced celery, about 2 medium stalks
3 garlic cloves, minced
8 ounces seitan, finely diced (half a batch if using my recipe)
1/2 cup whole wheat flour, all-purpose works too
1 cup dry white wine
1 1/2 cups vegetable broth
1 cup unsweetened soy or almond milk
2 tablespoons nutritional yeast flakes, use more if you'd like
1 tablespoon soy sauce
1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried
1 tablespoon fresh thyme, or 1 teaspoon dried
1 teaspoon rubbed sage
1 cup frozen peas, thawed
Salt and pepper to taste
1 vegan pie crust

Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat.
When the oil is hot, add the mushrooms in an even layer and cook them for about 5 minutes, until browned on the bottoms. Flip and cook for about 5 minutes more.

next instruction :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here