Savory Pot Pie
We use Smoked Apple Sage Field Roast Grain Meat Sausage as the “meaty” protein in this dish, but you can use any meat alternative or even cooked beans if you like. If you can’t find the sausage, we recommend MorningStar Farms Meal Starters Chik’N Strips or Lightlife Smart Strips Chick’n Style Strips.
1 package frozen mixed veggies (approx. 10 oz)
1/3 cup vegan margarine such as Earth Balance
1/3 cup flour
1/3 cup onion (chopped)
1/2 tsp salt
1/4 tsp pepper
1-3/4 cup vegetable broth
2/3 cup non-dairy milk (can be plain soy, rice, or almond milk)
2 cups meat alternate (mentioned in the intro), cut into bite-size pieces
Frozen whole wheat vegan pie crust (We get them at Whole Foods, but you can use any frozen vegan pie crust, you just need one for the bottom and one for the top.)
Set out frozen vegan pie crust for about 20-30 minutes to thaw while you are preparing the rest of the ingredients.
Preheat oven to 425 degrees Fahrenheit.
Melt margarine in saucepan over medium heat.
Stir in flour, onion, salt and pepper.
Cook, stirring constantly until mixture is bubbly.
Remove from heat.
Stir in broth and milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in meat alternate and veggies; remove from heat.
Pour the mix from the saucepan into the bottom crust. Cover with the top crust and crimp the edges so the liquid inside doesn’t escape from the crust while you bake it. Also make a few slits on top of the crust so the steam can escape.
Bake 35 minutes on a cookie sheet lined with foil until golden brown.
Let cool at least 10 minutes before serving.