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Vegan Pot Pie!
2 Tbsp coconut oil
2 cups diced onion
1 cup diced celery
1 tsp. minced garlic
4Tbsp organic all-purpose flour
1 ea. 2 cups organic frozen peas and sweet potato
2 cups “chicken” stock or strong vegetable broth
2 cups diced “Gardien”, or other “chicken” strips substitute
Using a small stock pot heat oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.
Add remaining vegetables and Gardien and stir.
Pie Crust Recipe:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup vegetable shortening
• 8 tablespoons ice water
Directions:
1. Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
2. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
3. With a fork, press the pie crusts together all along the outer ridge of pie. Poke one hole in the top of the pie.
Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown.