Okay… this is a winner. This is from the incredible, amazing, wonderful Vegan Dad. I bought his cookbook, and can’t wait to try everything in it. Read his blog. Try his stuff. Buy his cookbook. You’ll be glad you did.

So… I’ve started cooking using his great stuff.

First up – this winner of a family pleaser he calls “Chick’n (or Chickpea) Pot Pie. It is wonderful… even pleased my meat eating sister as a great Saturday night meal. I changed it up a TINY bit… changed the type of veggie broth and when it’s added. But he’s a master… and you’ll love every bite.

NOTE: This takes a while. Give yourself about 2 hours for complete prep to serving. BUT – you can make salad, dessert, watch a tv show, or do your nails while it’s in the final stage. You can also do your dog’s nails. Maybe your neighbor’s, too.

Okay… so here goes.

From: Vegan Dad
Chick’n (or ChickPea) Pot Pie

Servings/Yield
1 pie (about 5 to 6 servings, less if you’re really hungry).

2 cups All-purpose flour
¾ tsp salt
1 cup non-hydrogenated vegetable shortening
5-6 teaspoons ice cold water
1 tablespoon oil
1 onion, diced
1 stalks celery , diced or chopped
2 carrots sliced
4 potatoes , peeled and cubed
2 cups cubed seitan (or 1 can chickpeas, rinced, or fake Chick’n)
water, to cover (see recipe)
1 cup frozen corn
1 cup frozen peas
1-2 tablespoon cornstarch
1-2 tablespoon veggie broth paste
Method

FOR THE CRUST
1. Mix together flour and salt in a large bowl
2. Cut in shortening with two knives or a pastry cutter
3. stir in enough water (5-6 tblsp ice cold) and mix with a fork for the pastry to come together in a ball.
4. roll out on a floured surface in a shape that fits your baking dish.

FILLING AND PIE
1. Preheat oven to 350 degrees.
2. Saute onion and celery in a saucepan.
3. Add carrots and potatoes and cover with water. Bring to a boil and simmer until veggies are soft (15-20 minutes).
PVO NOTE: I added the veggie broth paste toward the end of step 3… wanted it to cook in.
4. Add (either Seitan, Chickpeas, or “Fake Chick’n), corn, and peas.
PVO NOTE: Stir it up nicely… bring it together for just a few minutes, keeping it simmering.
5. Mix cornstarch in a few tbsp of cold water … and add to the veggie mix. Continue to cook until mixture thickens, add more if still too thin (PVO Note: I used about 2 tbsp corn starch and 6 tbsp cold water… worked great). Add salt and pepper to taste.
6. Pour into glass or corningware dish (9×13 or so). Put crust on top of veggie mixture. Cut a few slits in the crust to allow steam to escape. Bake for 40-60 minutes, until crust browns. PVO NOTE: Don’t forget the slits… and lean toward the 60 minutes in the range).

Then… SERVE!

Oh, and don’t expect to have any leftovers unless you’re making this for yourself. People WILL go back for seconds.

WANT TO BUY HIS COOKBOOK? I highly recommend it!!

Want to buy it? Here’s a link:

Lazy Smurf has done some serious experimenting with Green Chile Pot Pies … and so much more. I haven’t made them, YET, but they’re on the list!

WHOOO HOO!! Sorry… I get excited about new vegan food!!

CHECK OUT THE LINK

Delicious Family Friendly Vegan Tempeh and Eggplant Pot Pie

This is a fantastic, relatively easy and fast vegan meal. It’s quite good, and quite healthy. The authors say you can use any combo of veggies for filling. We made it just like this – and LOVED it.

From the book: The Vegan Table – BUY THE BOOK!!
Tempeh and Eggplant Pot Pie(s)

Servings/Yield

4 servings
Four to Six Pots
2 cups diced eggplant, (
1 package tempeh (8 oz), cut into 1/2 inch cubes
2 tablespoons oil or water, for sauteing
1 small yellow onion, chopped
1 stalks celery , chopped
1 teaspoon fennel seeds
2 teaspoons capers, Rinsed
2 tablespoons balsamic vinegar
1 can or jar tomato sauce, 15 oz
½ teaspoon red pepper flakes, or hot sauce, to taste
salt & pepper, to taste
1 ⅔ cups all-purpose flour
1 tablespoon baking powder, look for aluminum-free
½ teaspoon salt
⅔ cup nondairy milk
⅓ cup canola oil or non-dairy nonhydrogenated butter, melted
Method

FROM THE BOOK… The Vegan Table. One that should be ON YOUR BOOKSHELF. ‘Cause it’s all kinds of amazing.

Here we go.

DIRECTIONS

Preheat oven to 425 degrees F (220 C, or gas mark 7). Coat 4 or 6 individual ramekins with oil, and set aside. You can also use a 9 inch square pan or a rectangular pan.

POPVEGONLINE Note: we used a 9×9 square, worked fantastic… but would like “larger” ramekins to try next time.

To make filling, steam eggplant and tempeh for 10 to 15 minutes, until eggplant is soft and translucent. At the same time, add water or oil to a large-size saute pan and cook onion and celery until soft. Add fennel seeds, capers, and vinegar, and saute for 1 minute. Add tomato sauce, red-pepper flakes, and cooked tempeh and eggplant. Simmer for 10 minutes, stirring occasionally.

Meanwhile, prepare biscuit dough. Place flour, baking powder, and salt in a mixing bowl and stir together. Pour in nondairy milk and butter or oil, and mix just until dry ingredients are evenly moistened. The dough should be lumpy and sticky, not smooth like cake batter.

Remove saute pan from heat, and season filling with salt and pepper, to taste.

Divide filling evenly among prepared ramekins. Drop dough by small spoonfuls on top of each ramekin. Carefully spread dough with back of spoon so it evenly covers filling. Bake pot pies until crust is golden, about 15 minutes.