This humble dish made it’s way to the Parliament of the World’s Religions in Toronto on November 2. It was part of a vegan menu developed by Sandra Sellani and served to 300 members of the religious community and media – the message – expand the circle of compassion to include animals. The meal was sponsored by Charter for Compassion and vegan protein and sauces were provided by Good Dot.
Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes Savory Puff Pie, part of the menu at Parliament of the World's Religions today on LunchBreakLIVE at 1230 PT/330 ET. Watch it live at www.facebook.com/JaneVelezMitchell/#vegan #40YOV #40yearoldvegan GoodDot, Charter for Compassion, Parliament of the World's Religions
Posted by Jane Velez-Mitchell on Sunday, November 4, 2018
- 3 T. vegan butter, preferred brand, Earth Balance
- 1-17.3 oz box of vegan puff pastry, preferred brand, Aussie Bakery, thawed for 40 minutes, or per package directions
- 3 stalks celery, small dice
- 2 carrots, peeled, small diced
- 1 c. onion, small dice
- ½ c. flour
- 1 clove garlic, minced
- 1/4 bag Good Dot® brand Proteiz (50 grams) prepared according to package directions or 1 bag of Gardein Teriyaki Chickn’s Strips, thawed (discard sauce packet)
- 5 c. vegetable broth
- 1 c. soy milk
- ½ c. frozen peas
- ½ t. fresh thyme
- ½ t. basil
- 5 t. chopped fresh rosemary
- 1 t. salt
- Fresh ground black pepper
- 8- ½ cup ramekins (small baking dishes for individual servings).
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Boil the Proteiz in 5-6 cups of boiling water for 5-6 minutes. Drain the water. Let cool and wring out excess water in dishtowel. Chop product into small dice, the same size as the other vegetables. If using the Gardein, thaw and cut in a small dice.
- Melt 2 T. vegan butter and set aside.
- Melt the remaining 1 T. butter in large skillet over medium heat. Add the diced Proteiz/Gardein, celery, carrots onion and garlic, and cook until the veggies are starting to soften, 5-7 minutes.
- Unroll the puff pastry and cut 8 circles using one of the ramekin’s as a pattern to cut the dough. Place the circle on the baking sheet. Poke holes in the circles with a fork – poke each circle 7 times. Brush with 2 T. of melted vegan butter. And a pinch of fresh cracked pepper to each circle. Bake for 10 minutes.
- Sprinkle the flour over the veggies and stir until coated. Add the spices, stock, soy milk and peas. Add ½ t. salt and pepper. Continue to cook until the sauce thickens, 3-5 minutes. Taste again and add more salt and pepper if needed.
- Pour one cup of veggie mixture into each ramekin. Place the cooked puff pastry circle on top of each and garnish with a sprig of rosemary and fresh ground black pepper.