Pot Pies 2

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Butter Bean and Leek Pie

 

2-3 oz butter beans (or one medium can)

2 large leeks, chopped

tbsp virgin olive oil

crushed clove of garlic

4 oz chestnut mushrooms, chopped

1 courgette, chopped

1 teaspoon yeast extract

1/2 pint soya milk

veggie stock cube

large pinch mace

1-2 tbsp cornflour

salt and pepper

6-8 oz puff pastry (I buy it ready made)

Directions:

 

Serves 2-3.

 

Gently heat the olive oil in a large, deep pan. Add the garlic and

stir for about 30 seconds. Add the leeks and cook for 1-2 minutes.

Next add the courgette and mushrooms - cook, stirring often, until

just beginning to tenderise. Then add the cornflour and stir for 1

minute until all the vegetables are coated. Gradually stir in the

soya milk until a smooth sauce is formed. Add the stock cube, mace,

yeast extract and salt and pepper to taste. Stir all of these in and

put to one side.

 

Meanwhile, roll out the puff pastry to a size slightly larger than

the dish in which you are going to cook the pie (I usually cut around

the outside of the dish). Pile the mixture into the dish, place the

pastry on top and baste with soya milk. Cut a cross in the centre of

the pastry. Bake for around 20 minutes (until the pastry has risen

and is golden brown) at about 200 C. Serve with new potatoes and

salad.

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Cottage Pie

 

Ingredients:

 

1 lb. re-hydrated TVP

1 medium onion

Bisto gravy or other vegetarian gravy (approx. 2 cups - depending on

taste)

mashed potatoes

Directions:

 

Rehydrate TVP with vegetable or pretend beef bouillon (I use Kroger

brand). Dice onion and sautee in a pan with a small amount of oil.

Add TVP. Mix well. Add gravy. Pour in to a small baking dish, top

with mashed potatoes. Put it under the broiler until it turns brown

on top and voila! Cottage pie!

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Layered Vegetable Pie

1/2 lb zucchini, sliced

1/2 lb eggplant, sliced

1 lb red peppers, chopped

1 1/2 lb potatoes, parboiled, sliced

1 tin chopped tomatoes (8 - 10 oz)

1 large onion, finely chopped

2 garlic cloves, chopped

4 oz breadcrumbs

1 tbsp scented oil (hazel or walnut)

3 tsp chopped fresh thyme

1 tsp chopped oregano

olive oil

salt and pepper

Directions:

 

1. Place the eggplant in a colander. Sprinkle with salt and leave for

half an hour. Rinse and pat dry.

 

2. In heated oil fry zucchinis, eggplant, peppers and potatoes

consecutively, keeping separate.

 

3. Layer the vegetables in a casserole.

 

4. Soften the onion & garlic in the residual oil with a teaspoon each

of oregano and thyme.

 

5. Add the tomatoes and simmer to a rich sauce.

 

6. Season and pour over the vegetables.

 

7. In a bowl mix breadcrumbs with scented oil and 2 teaspoons of

chopped fresh thyme.

 

8. Spread the breadcrumb mixture over the vegetables to make a crust.

 

9. Cover and bake in a pre-heated oven at 180C for 45 minutes.

 

10. Remove the cover and bake for a further 15 minutes to brown the

crust.

 

N.B.

 

a)The pie may be served hot or cold.

 

b) the proportions of eggplant & zucchini may be varied to your

preference.

 

Serves: 4-6

 

Preparation time: 90 minutes

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Lentil Shepherd Pie

 

2 cups cooked lentils

1/2 cup celery, sliced

8 oz tomato sauce

4 medium potatoes, cooked and mashed

1 medium sized yellow onion, chopped

2 garlic cloves, chopped

2 tablespoons nutritional yeast

olive oil for sauteing

your favorite herbs - bazil, oregano, parsley, dill, black pepper

Directions:

 

Preheat oven to 350 degrees. Saute onion, celery, and garlic in a

little olive oil. Add lentils and tomato sauce and cook 15 minutes.

Pour into a baking pan and cover mashed potatoes. Sprinkle

nutritional yeast on top of potatoes. Top with your favorite herbs to

taste. Delicious!

 

Serves: 6

 

Preparation time: 45 minutes

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Lentil Shepherd's Pie

 

1 can lentils (or equivalent cooked lentils if using dried)

1 can diced tomatoes

1 medium onion, chopped

mashed potatoes

a few cloves of garlic

dried herbs - basil, oregano, thyme, rosemary, etc.

splash olive oil, margarine, or water (for sautéing onions in)

salt and pepper, to taste

Directions:

Preheat oven to 350 degrees F.

 

Prepare mashed potatoes - make sure that they're soft enough to be

easy enough to spread on top of the filling so be sure to add plenty

of water or soymilk to them!

 

In a large saucepan, sauté onions and garlic until soft. use as much

garlic as you wish.. I personally like it with plenty of garlic!

 

Add lentils, canned tomatoes, as well as dried herbs.. use whichever

herbs or combination of herbs as suits you, and as much as suits you.

season with salt and pepper.

 

Spoon mixture into a large casserole dish or lasagna pan. you may

omit some of the juices if filling seems too watery. spread a layer

of mashed potatoes on top.

 

Place in oven and bake for 40-45 minutes or until potato topping is

slightly browned.

 

Serves: 6

 

Preparation time: 45 minutes?

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Mashed Potato Pie

 

Crust:

1/2 c (125 ml) oil

1 1/2 c (375 ml) wholewheat flour

3 tbs (60 ml) water or as needed

1/2 c graham cracker crumbs

Filling:

4 c (500 ml) mashed potatoes

1 540 ml/19 fl oz can tomatos

1 156 ml/5.5 fl oz

can tomatoe paste

1 tsp serrano pepper (or to taste)

bazil, oregano, hing, salt

grated tofu cheese (cheddar)

oil

Directions:

 

Crust: Preheat oven to 200oC/390 F. Combine flour, graham crumbs and

oil. Rub well until the mixture reaches a coarse meal. Add water and

work into a firm pastry. Press mixture into a medium sized pie plate.

Bake for about 10 minutes or until golden brown. (Crust may puff up

in the middle while baking.)

 

Filling: Preheat oven to 190oC/375 F. Open can of tomatos and tomatoe

paste and set aside. Place a spoonful of oil in medium sauce pan over

high heat. When oil is hot, (about 3 minutes on electric or 1 minute

on gas) add hing and fry until fragrant (about 2 minutes). Add

remaining spices except salt and fry briefly. Add full can of

tomatoes including juice and stir. Cook over medium to high heat at a

strong simmer for about 10 minutes. Add full can of tomatoe paste and

stir well. Allow to cook another 3-4 minutes, then add salt and

remove from heat. Grate cheese. Fill crust with a layer of potatoes,

a layer of tomato sauce, then a layer of cheese. Top with potato

mixture and continue layering untill fillings are used up. You can

decide which layer is to be on top. Finish off with grated cheese and

bake 20 mintues or until cheese is golden. Enjoy.

 

Preparation time: 1 hour approx

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Okara Pie

 

parsely

1 red pepper

1 onion

egg substitude (equal to 1 egg)

1 cup okara

1 tbs brown miso

1/4 cup sunflower seed

pepper, salt, paprika, turmeric

3 large zucchinis, sliced

bread crumbs

Directions:

 

1. In a food processor, process the parsely (use lots of it,) red

pepper and onion until everything is well processed and blended (but

not too mushy.) Transfer to a mixing bowl.

 

2. Add the egg sub., okara, miso, and sunflower seeds and mix well.

Season with pepper, a little salt (the miso is salty, so beware,)

paprika, and turmeric. Use other spices as you see fit.

 

3. Lightly oil a small casserole dish and spread bread crumbs on the

bottom and sides (I found that a meatloaf-type dish works best.)

Arrange 1/2 of the sliced zucchinis on the bottom and spread the

filling over them. Top with the rest of the zucchinis and some more

bread crumbs.

 

4. Cover with foil and bake for 35-45 minutes at medium-high heat.

Uncover, and bake for another 10-15 minutes at medium-low heat.

 

I think this recipe could also work well with potatoes or eggplants.

The potatoes should probably be boiled a little first. Let me know if

you try that.

 

Serves: 4

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Polenta Tamale Pie

1 lb. ground soy meat (I used SmartGround taco/burrito seasoned)

1 16 oz. jar salsa

1 15 oz. can black beans, rinsed

6 oz. (~half a can) vegetable broth

1/2 c. cilantro, chopped

1 1 lb. roll prepared polenta, sliced into 1/3 " thick rounds

12 oz. soy cheese (I used Soya-Kaas Mexi-Kaas)

cayenne pepper, ground cumin and garlic salt, to taste

safflower oil, for sauteing

Directions:

Defrost and saute soy meat in a bit of safflower oil for around 5

minutes or until heated through over medium heat. Add salsa, black

beans, broth, cayenne, cumin, garlic salt and half of the cilantro

and simmer until mixture thickens.

 

Oil 9 " x9 " glass baking dish. Place approximately 1/3 of polenta in

bottom of dish. Cover with 1/3 of soy meat mixture and then 1/3 of

soy cheese. Repeat layering twice more (at least this is what I ended

up with - a total of 3 layers), top with remaining cilantro and bake

for 40 minutes at 350F.

 

You may choose to broil for 30 seconds or so in order to crispify top

layer of soy cheese. Serve with a light salad. Yum. Very tasty.

 

Serves: 6

 

Preparation time: 45 minutes - 1 hour

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Sausage Pie

 

1 package Lightlife Gimme Lean Sausage

Polenta (I use Whole Foods Market's brand)

margarine (if desired)

parsley

salt and pepper

canola oil spray

Directions:

Prepare Polenta according according to package directions; add

parsley salt and pepper to taste.

 

While polenta is cooking, fry the crumbled " sausage " in a pan sprayed

with canola oil.

 

When polenta and sausage are both ready, place the sausage in the

bottom of a glass pie dish (sprayed with canola oil spray). Top with

the polenta.

 

Bake in a 350 degree oven until hot, about 15 minutes.

 

Delicious and easy!

 

Serves: 4-5

 

Preparation time: 60 minutes

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