Vegetable Pot Pie (Vegan)

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. 

stromboli

I must admit, I took a short cut with the pizza dough. While shopping at Trader Joe's I was browsing the produce and spied this bag of seasoned pizza dough and was anxious to try it. I brought it home and made a wonderful Stromboli.

 

Ingredients:

Field Roast Lentil Slice

Red Onions

Tomato

Mozzarella Cheese

Spinach

Mushrooms

Olive Oil

 

Preparation: Preheat oven to 400 degrees and move the center rack up one position.

After sautéing the vegetables and allowing them to cool, I placed about 1 T of olive oil on a baking sheet and brushed it over a section large enough to stretch the dough over while flat. I never make folded pizza or Stromboli on any surface other than the one I am using to bake it.

 

Press dough over surface of baking sheet. Sprinkle some cheese on one half of the surface area and place toppings on top of cheese. Sprinkle more cheese on top. Fold the dough of the empty portion over the toppings portion and seal the edges by pressing or crimping. With a knife prick vents into the top surface of Stromboli and place in the oven on the top rack. Bake for 15-20 minutes or until golden brown.

 

Using a pizza cutter, cut the Stromboli in half and serve warm.

 

I had enough dough to make two but prepared them on separate occasions. It was hit!