Vegan \"Chicken\" Pot Pie recipe
All Recipes Everyday Cooking Recipes Vegan Main Dishes
Ingredients
- 1 (10 inch) flour tortilla ⅔ cup 1 ⅓ cups vegetable broth, divided 2 teaspoons Worcestershire sauce 1 teaspoon garlic salt 1 teaspoon ground black pepper 2 cups frozen peas and carrots 2 (6 ounce) packages seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®) ½ cup chopped celery ⅓ cup chopped leeks
Nutrition Info
- 247.4 caloriescarbohydrate: 20.3 gcholesterol: : -fat: 10.5 gfiber: 6.4 gprotein: 19.5 gsaturatedFat: 1.7 gservingSize: -sodium: 947.4 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Vegan \"Chicken\" Pot Pie
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Place tortilla in the bottom of a 9-inch pie dish.
Mix 2/3 cup soy flour, 1/3 cup broth, Worcestershire sauce, garlic salt, and pepper together in a small bowl until it looks like peanut butter.
Combine frozen vegetables, vegetarian strips, celery, leeks, and remaining vegetable broth in a pan over high heat, cook until veggies are soft, 5 to 10 minutes. Add soy flour mixture. Mix everything together, adding a little more flour if you'd like it thicker. Pour into the pie dish.
Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.