gardein
gardein™ pot pie
6 servings
15 min prep
50 min cook
| gardein™ scallopini, cut into ¼ cubes | 1 pack |
| vegan chicken stock | 6 cups |
| (try 'Better Than Bouillon') | |
| yellow onion, diced | 1 cup |
| carrots, peeled and diced | 1 cup |
| peas | 1 cup |
| thyme, minced | ¾ tsp |
| sage, minced | ¾ tsp |
| sea salt | ¾ tsp |
| fresh ground pepper | ¾ tsp |
| nutritional yeast flakes | 1 tbsp |
| tamari soy sauce | 1 tbsp |
| canola oil | 3-4 tbsp |
| roux | |
| flour | ¾ cup |
| Earth Balance butter | ¾ cup |
| puff pastry sheet rolled out to 12”x10” | 1 |
pre-heat oven to 375ºF
brown gardein scallopini in a sauté pan with 1 tablespoon canola oil. season with salt and pepper. remove from pan and set aside.
to make roux... melt Earth Balance in a sauté pan, add flour and whisk constantly until light brown in color. cool and set aside.
in a 5.5 qt. stock pot cook onions in canola oil for 3 min and add carrots, sage, thyme, salt and pepper. continue to cook for 5 min. add already boiling stock and simmer for 5 min whisk in 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 165ºF.
holiday stuffed gardein™ scallopinitop
4 servings
15 min prep
45 min cook
| gardein scallopini | 8 |
| vegan butter (try Earth Balance brand) | ¼ cup |
| finely diced onion | 1 cup |
| finely diced celery | ¾ cup |
| assorted wild mushrooms, thinly sliced | 3 oz. |
| (try shiitake and oyster) | |
| sage | 1 tsp |
| dried thyme | ½ tsp |
| dried rosemary | ½ tsp |
| salt and pepper | to taste |
| french bread, cut into ½" cubes and toasted in a 300°F oven to dry out | ½ loaf |
| faux chicken broth or vegetable stock | 1 cup |
| flour dredge | |
| flour | ½ cup |
| sage, minced | ¼ tsp |
| thyme minced | ¼ tsp |
| rosemary, minced | ¼ tsp |
| salt & pepper | to taste |
thaw gardein scallopini. press to ½ their original thickness.
in a large sauté pan, heat vegan butter and sauté onions and celery for 3 min add mushrooms and dried herbs and cook for 5 min. add cubed bread and turn off the heat. add stock and gently toss. let sit off the heat until most of the liquid has been absorbed by the bread.
once stuffing mixture is cooled, evenly scoop onto a scallopini leaving ¼” around edges. cover with another scallopini and seal all edges. repeat this step to make the other stuffed scallopini.
dredge lightly in flour dredge mix and pan fry until all edges are brown. transfer into an oven safe pan and bake at 375ºF degrees for 25-30 min or until internal temperature reaches 165ºF.
serve with your favorite roasted vegetables and veggie gravy or our cranberry cabernet sauce.
