Any time a recipe claims to be easy and follows up with such a short list of ingredients, I must admit the interest of the slacker in me is piqued. I'm sure that you've all seen the recipes of the fictional and popular Miss Betty, most of which are chock full of meat, eggs, and dairy. When it comes to veganizing something, most (smart) vegans wouldn't touch recipes like that with a ten foot pole. Instead of coming up with every way it could go wrong and every way impossibly easy would turn into impossibly difficult...I just followed the K.I.S.S. principle (keep it simple, sister!). I had some of The Vegg that I've been meaning to try out. They were gracious enough to send some my way to review months ago. Did you see up there where I called myself a slacker? Well, there you go.
Now that I've tried it out, I've got Vegg plans for everything. I'm thinking stuffed french toast, quiche, bread pudding. Oooh. Bread pudding. Okay, apparently you can add pothead to the list. Not really, but sometimes I get the cravings of one. I think tonight was one of those nights, hence the comfort food. We've had a difficult week, and I just wanted to get something substantial into the oven; I think we were all in the mood for the kind of dish you can just feel good while you're eating. Not only will this "chicken" pot pie (pie) make you feel gushy and comforted inside, it is also something you don't have to feel guilty about eating. Sure there's a little bit of faux meat in there (Beyond Meat is delicious) but you won't find any faux cheese here today. In fact, there isn't any oil to speak of anywhere in this recipe. No gluten either!
Impossibly Easy Vegan "Chicken" Pot Pie (Pie)
[gluten free] [vegan] [fat free]
- 1 cup Beyond Meat, Grilled Flavor, chopped (I used about half of the package and my pie was full)
- 1/2 cup frozen peas/carrots
- 1/2 cup chopped steamed broccoli
- 1 "flax egg" (1 tbsp. flax seed, mixed with 3 tbsp. hot water - I nuke mine for 15 seconds)
- 3 tbsp. nutritional yeast (or to taste)
- 1/2 tsp celery salt
- 1/2 small onion, minced
- 1/4 cup white mushrooms, minced
- 1 clove garlic, minced
- 4 tsp. The Vegg, blended WELL with 1 cup water
- 1/2 cup almond milk (any non dairy milk would work well here)
- 3/4 cup gluten free pancake mix of choice
- 1 tsp. salt
- 1 tsp. pepper
Preheat your oven to 400°F.
If you haven't done this previously, pour 1 cup of water and 4 tsp. of The Vegg into your blender. Blend until well combined. I blended twice just to make sure it was well combined. Leave aside.
Saute your onion, garlic, and mushroom in a little bit of water (I like to use my ceramic pan so it doesn't stick. Cast iron would be great too! Hit it with a little salt and pepper. Set aside. Note here, if you hate mushrooms, leave them out. No biggie. You could also sub in some shredded frozen potatoes, cubed fresh potatoes, sweet potato...whatever you like! Leah hates them so on this particular day, I left them out.
In a medium bowl, mix your "chicken", broccoli, peas/carrots, flax egg, nutritional yeast, celery salt, and a few cracks of black pepper. Dump in your sauteed veggies and stir to combine. Pour mixture into a pie pan. I like to use silicone so I don't have to use anything gross to grease it. Smooth it out so it's nice and even.
To the blender add your almond milk and blend everything well. Add your pancake mix, salt and pepper, and blend once again to assure there are no lumps. Pour over the chicken and veggie mixture. I like to tap it on the counter a few times to make sure it goes down into the mixture well. I also poke it a couple of times with the end of a knife. Don't mix it though.
Bake at 400°F for about 25-30 minutes. I wish I could give you something more definitive, but my oven is an asshole. Seriously. It turns off whenever it wants. So the key here is to just start checking after 25 minutes. When a knife comes out of the center clean, you're good. Let it sit for about 5 minutes before cutting.