Thanksgiving For Vegetarian (4)~ Vegetarian "Chicken" Pot Pie with Gardein

For a vegetarian main dish, try this pot pie recipe filled with vegetarian "chicken", veggies, and savory spices. You'll find it's just as hearty and filling as any other pot pie, yet much lower in fat and cholesterol-free.

Ingredients:

• 1 package Gardein vegetarian chicken scallopini, cut into 1/4 inch cubes
• 6 cups vegan chicken stock
• 1 cup carrots, peeled and diced
• 1 cup green peas
• 3/4 tsp thyme, minced
• 3/4 tsp sage, minced
• 3/4 tsp sea salt
• 3/4 tsp fresh ground black pepper
• 1 tbsp nutritional yeast flakes
• 1 tbsp tamari soy sauce
• 2-4 tbsp canola oil
• 3/4 cup flour
• 3/4 cup vegan margarine 
• 1 puff pastry sheet rolled out to by 12x10 inches

Preparation:

Pre-heat oven to 375 degrees.  
Brown gardein scallopini in a sautee pan with 1 tablespoon canola oil. Season with salt and pepper. Remove from pan and set aside. To make a roux, melt the vegan margarine in a saute pan, add flour and whisk constantly until light brown in color. Cool and set aside.
 
In a 5.5 qt. stock pot, cook carrots, sage, thyme, salt and pepper with canola oil. Continue to cook for 5 minutes. Add already boiling stock and simmer for 5 minutes. Whisk in nutritional yeast flakes.
Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in gardein scallopini, tamari and peas. Pour mixture into a large shallow pan to cool.
 
Once mixture is cool, pour into individual ramekins, glass pie pan or small casserole dish. Cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits.

Bake for 35 min or until internal temperature reaches 165 degrees.