Ingredients
1-2 16 oz pkg frozen mixed vegetables
1 pkg Beyond Meat (beyond chicken) cubed
1/8 c diced celery
1/8 c diced onion
1/4 c diced mushroom
diced garlic cloves (1-2)
flour for roux, hot water
Oil for saute (safflower, sunflower, or canola)
Pie shells (1-2) 9 inch
Preparation:
Heat a large skillet, add oil, season, then lightly saute celery, onion, mushroom, and garlic cloves. Remove to an adjacent plate or dish. Mix 2-4 teaspoons of flour with equal parts hot water to make a slurry. Add more oil, saute beyond chicken cubes until brown bringing up heat to create a slight tacky sear. Add a little more oil, pour in slurry, stir, and more water 1/2 cup at a time, creating a roux around your beyond chicken pieces.
Your roux should be thick and creamy. Add in your mixed vegetables and your saute vegetables. Take your skillet off of the heat to bring down temperature.
Cover your crust edges. Pre-bake your crust for 10-15 minutes on 300-350 but watch it so that is not over browned. Let it stand for 5-10 minutes. Fill your pre-baked shell to your desired height, taking into consideration the size of your second shell for the cover/seal. Close your pie with the second crust. Recover the outer edge, bake at 350-400 (350 if convection).
Slice or prick the center to allow steam to escape. Place pie on a baking sheet. Bake 30-45 minutes until golden brown/crust is flaky.
1-2 16 oz pkg frozen mixed vegetables
1 pkg Beyond Meat (beyond chicken) cubed
1/8 c diced celery
1/8 c diced onion
1/4 c diced mushroom
diced garlic cloves (1-2)
flour for roux, hot water
Oil for saute (safflower, sunflower, or canola)
Pie shells (1-2) 9 inch
Preparation:
Heat a large skillet, add oil, season, then lightly saute celery, onion, mushroom, and garlic cloves. Remove to an adjacent plate or dish. Mix 2-4 teaspoons of flour with equal parts hot water to make a slurry. Add more oil, saute beyond chicken cubes until brown bringing up heat to create a slight tacky sear. Add a little more oil, pour in slurry, stir, and more water 1/2 cup at a time, creating a roux around your beyond chicken pieces.
Your roux should be thick and creamy. Add in your mixed vegetables and your saute vegetables. Take your skillet off of the heat to bring down temperature.
Cover your crust edges. Pre-bake your crust for 10-15 minutes on 300-350 but watch it so that is not over browned. Let it stand for 5-10 minutes. Fill your pre-baked shell to your desired height, taking into consideration the size of your second shell for the cover/seal. Close your pie with the second crust. Recover the outer edge, bake at 350-400 (350 if convection).
Slice or prick the center to allow steam to escape. Place pie on a baking sheet. Bake 30-45 minutes until golden brown/crust is flaky.
