Guest guest Posted March 5, 2008 Report Share Posted March 5, 2008 Vegetable Pot Pie 2 c.potatoes, diced small 1 1/2 c. carrots, diced small 1/2 small onion, chopped 1 16 oz Green Peas, frozen 1 c. gluten or Worthington Fri-Chik, chopped small Cream Sauce 2 T. Unbleached All Purpose Flour 2 T. Oil 2 c. Soy Milk, unflavored 1 vegetable bullion cube or 3 T. vegetable stock Steam potatoes, carrots, onion until tender in a small amount of water. Drain. Add gluten or Fri-Chik and peas. Mix lightly and put into a Pam sprayed Casserole Dish. Combine Cream Sauce ingredients. Cook together on low to med. heat, stirring constantly until thickened. Pour over the vegetables in the casserole dish. Pie Crust 2 c. pastry flour or unbleached white flour 1/4 c. wheat germ 1 t. salt 1/2 c. vegetable oil 1/2 c. boiling water Mix salt and flour. Pour water and oil in all at once. Stir with a fork. Roll between two pieces of wax paper. Remove top paper. Lay crust side across the casserole dish with the Vegetable and cream sauce. Remove top wax paper. Flute edges. Moisten fluted edges so crust will not shrink in oven. Prick pastry to prevent puffing while baking. Bake in hot oven, 425-450 degrees F. for 20 minutes or until nicely browned. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2008 Report Share Posted March 5, 2008 Thank you so much for this recipe..it is exactly what i was looking for. Not sure how I managed to miss it in the files. Is there any " meat chunks " on the market? I know about a lot of the other things but did not know about the chicken...and have been able to save some old family recipies, but have not been able to find any meat like chunks for stews and such. Susan Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2008 Report Share Posted March 5, 2008 Susan, if you make (or purchase) seitan, you can cut it into any size you want, and make it into chunks, or even slices. I just made a huge batch (stewing it in broth) and plan to use it in a chunky pasta tomato sauce tonight, and hopefully in either pot pies or veggie shepherd's pies later this week. The last seitan batch came out delicious. Another option would be to reconstitute (in broth) some of the larger TVP chunky granules. I have not done this myself, since I much prefer seitan, but there are recipes in the files for TVP (textured vegetable protein). One is wheat protein, the other is soy protein, different origins and both will work, you have to decide what your preference and your family's is! roseta @ los angeles , Sheliya Toda <hobi_sheliya wrote: > > Thank you so much for this recipe..it is exactly what i was looking for. Not sure how I managed to miss it in the files. > Is there any " meat chunks " on the market? I know about a lot of the other things but did not know about the chicken...and have been able to save some old family recipies, but have not been able to find any meat like chunks for stews and such. > Susan > > > > > > > Looking for last minute shopping deals? Find them fast with Search. > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.