Has anyone made a vegan gf pot pie?

[Guest guest]

I am finally wanting food. I'm still sick everyday, but I'm craving

veggie pot pie. That's got to be a good sign, right? ;o) So, has

anyone actually made this? If so, I would love a recipe.

 

Thanks so much,

Shannon

[Guest guest]

I'm doing this for supper, I usually just wing it with whatever I have

on hand, but are some options:

 

-A press in pan rice pie crust, I use the one from " the allergy

self-help cookbook "

-Half cook cubed carrots, potatoes, celery, onion, etc. whatever

vegetables I have on hand (or use leftovers - it can be any

combination you like)

-Cooked White or romono beans, whatever I have or feel like, leftovers

or canned

-White sauce made with 1/4-1/3c. rice flour in 2c. warm water or your

favorite broth and heated until thickened

-Poultry seasoning, herbmare, whatever herbs it takes to make it taste

like " normal "

 

Mix veggies and sauce together, tasting and adjusting until it tastes

right, bake until vegetables are tender and heated through. If

veggies are fully cooked this will not take long.

 

I'll refine this after supper tonight, but at least it will get you

started.

 

 

 

, " mrsalf97 "

<shannontalford wrote:

>

> I am finally wanting food. I'm still sick everyday, but I'm craving

> veggie pot pie. That's got to be a good sign, right? ;o) So, has

> anyone actually made this? If so, I would love a recipe.

>

> Thanks so much,

> Shannon

>

[Guest guest]

Hi Shannon,

 

I just checked the files and we have a recipe.

It can be found in Files > ***Recipes Posted to VGF*** > Mains >

Pies, Quiches and Souffles > Pies

 

HTH,

Kim.

 

 

New-Fashioned Pot Pie

 

1 tablespoon (3 tsp) safflower oil

1 small onion -- chopped

1 medium carrot -- peeled and diced

1 lb (450 g) extra-firm tofu -- well-drained cut into 1/2 " (1.25 cm) chunks

1/2 cup frozen and thawed green peas

1/4 cup chopped walnuts

1 tablespoon (3 tsp) minced fresh parsley

2 cups vegetable stock

1 tablespoon (3 tsp) wheat-free tamari

4 teaspoons dried thyme

Salt and freshly ground black pepper -- to taste

2 tbsp (6 tsp) cornstarch (cornflour) dissolved in 2 Tbsp (30 ml) water

 

CRUST:

 

1 cup soy flour

1/2 cup rice flour

1/2 cup potato starch flour

1 teaspoon GF baking powder

1/2 teaspoon salt

1/4 cup safflower oil

1/4 cup cold water

 

 

In this recipe, a combination of soy, rice and potato starch flours are used

in the crust; cornstarch replaces wheat flour as the thickener in the filling;

and wheat-free tamari is used as a seasoning. If your're allergic to corn as

well as wheat, use 1/4 cup mashed potatoes to replace the cornstarch mixture.

 

Preheat oven to 350F (175C). In small skillet, heat oil over medium-high heat.

Add onion and carrot and cook, stirring often, until softened, about 5

minutes. In 1 1/2 quart/litre casserole, combine tofu, onion-carrot mixture,

peas, walnuts and parsley.

 

In medium saucepan, combine stock, tamari, thyme, salt and pepper. Bring to a

boil over high heat. Reduce heat to low, whisk in cornstarch mixture and cook,

whisking constantly until thickened, about 1 minute. Pour sauce over tofu and

vegetables in casserole. Stir well to coat with sauce; set aside.

 

Pastry: In food processor, combine flours, baking powder, salt and oil and

process until mixture resembles coarse crumbs. With motor running, slowly add

water through feed tube and process until dough forms a ball. Turn dough out

onto a lightly floured surface and roll into shape of casserole dish.

Carefully place crust over casserole, crimping edges.

 

Bake until crust is lightly browned, about 45 minutes. Serve warm.

 

 

6 Servings.

 

 

, " mrsalf97 " <shannontalford

wrote:

>

> I am finally wanting food. I'm still sick everyday, but I'm craving

> veggie pot pie. That's got to be a good sign, right? ;o) So, has

> anyone actually made this? If so, I would love a recipe.

>

> Thanks so much,

> Shannon