gardein pot pie
- 1 pkgchick'n scallopini
- 3-4 tblspcanola oil
- 3/4 tspsea salt
- 3/4 tspfresh ground pepper
- 1 tblspnutritional yeast flakes
- 3/4 cupearth balance butter
- 3/4 cupflour
- 1 cupyellow onion, diced
- 1 cupcarrots, peeled and diced
- 3/4 tspthyme, minced
- 3/4 tspsage, minced
- 6 cupsvegan chicken stock
- 1 cuppeas
- 1 tblsptamari soy sauce
- 1puff pastry sheet
preparationPre-heat oven to 375°F.
Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. 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 165°F.