Thursday, March 26, 2009

The Hungry Vegetarian

Chicken-less Pot Pie

This is a winner, even with non-vegetarians who "don't get it." Don't tell them it's seitan until they tell you how much they like it.

1 small onion, diced
1 cup carrots, sliced into rounds
2-3 red potatoes or 1 large baking potato
1 package chicken-style seitan, drained
1 can cream of mushroom soup
¼ cup milk or soy milk
1 or 2 large frozen pie crusts (check to ensure they contain no lard)

Chop raw potato(es) into bite-sized chunks and just cover with water. Microwave for 5 minutes or until potato chunks are cooked through. Meanwhile, saute the onions and carrots until onions are translucent.

In a large bowl, combine seitan, mushroom soup, and milk. Add the potatoes, onions and carrots when they’re cooked. Stir gently so that the liquid coats all the ingredients. Pour the mixture into one frozen pie crust and squish it down into the shell.

If desired, invert a second frozen pie crust over the top. Allow the heated ingredients to soften it slightly, then use a fork to join the two crusts. Poke a couple of holes in the top to vent.

Cook at 375* for about an hour.

Recipe by FriendlyTaco of Chiyogami Creations.

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