YOU’VE GOT TIME TO PLAN FOR THIS VEGAN POT PIE MEAL!
Tired of the same old Thanksgiving spread? The time to plan something exciting and new is now! This savory turkey pot pie uses Gardein plant-based meat alternative, and it is delicious! A frozen pie crust works just fine for this yummy meal! Guest Chef Kelly Kerr shares her new recipe with us, and boy are we grateful! It’s time to plan ahead for your next Thanksgiving and plan to make this delicious vegan turkey alternative. Let’s see how it’s done…
THE VEGAN ABLER
Kelly Kerr (aka The VeganAbler) is a vegan facilitator, eager to find those who are interested in eating more plant-based meals. She helps those who are already determined to start down the road to veganism, or have started and are in need of some help and support with their shopping, cooking and social adaptations. With over seven years of vegan “experience” under her belt, she’ll make sure that you enjoy eating plant-based as much as she does! She is also the founder of The VeganAbler Collective, bringing food solutionaries around the world together, creating a network of resources, preparing to support the tidal wave of people who want to transition to a plant-based diet.
VEGAN POT PIE, A FAMILY FAVORITE!
This vegan pot pie is sure to become your new family favorite Thanksgiving meal, so I hope you try it! The Gardein plant-based turkey is so good, everyone at your dinner table will be shocked when they find out it’s actually vegan. This pot pie recipe will remind you of the childhood recipe grandma or mom used to make for you. Pot pie was one of my favorites when I was a little kiddo, so I can’t wait to try this out.
Savory, Delicious Turkey-less Vegan Pot Pie
- 1 medium potato
- 1 small carrot
- 1/2 cup diced green beans fresh or frozen
- 1/2 cup peas (fresh or frozen
- 1/2 cup corn fresh, canned or frozen
- 1 package Gardein turk’y cutlets or sub with tofu, tempeh, or any other plant based meat or just add more veggies!
- 1/2 cup diced celery
- 1 small diced onion approx. 1/2 cup
- 1/2 cup flour
- 1/3 cup plant based butter
- 1-1 1/2 cup unsweetened plant milk
- 1 3/4 cup veggie broth
- 1 clove garlic minced
- 1 tsp pepper
- 1 tsp salt
- 1 1/2 tsp savoury
- 1 Tbsp thyme fresh or dried
- 2 frozen pie crusts (or recipe for 2 pie crusts to ensure you have a top to the pot pie!
- Preheat oven 375F
- Cook Gardein cutlets according to instructions on package.
- Dice cutlets into cubes & set aside.
- Peel & dice potatoes & carrots into bite size (or whatever size you prefer).
- Dice green beans (if using fresh beans).
- Boil or steam carrots, potatoes, & green beans until they are soft but still firm.
- Dice onion & celery.
- Heat pan on medium heat.
- Add butter to pan.
- Add garlic & sauté 1-2 minutes.
- Add diced onion & celery and sauté until onion is soft and translucent.
- Add flour, salt, pepper, & savoury.
- Stir until flour is blended.
- Add veggie broth & milk slowly and mix with the flour thoroughly.
- Add thyme.
- Simmer 4-5 minutes until filling starts to thicken.
- Add cutlets, potatoes, carrots, peas, beans, & corn (I add corn & peas in frozen state).
- Allow to simmer a few more minutes until filling is thick but still a tad “saucy” - add more plant milk if needed.
- Add to pie crust.
- Add top crust.
- Cut out slits to allow steam to release.
- Bake 45-60 minutes (depending on your oven, set timer to 45 minutes, and monitor every 5 minutes to allow to brown up!).
- Serve with mashed potatoes, veggies, & gravy!
THANKS FOR STOPPING BY
You have some time before the next thanksgiving holiday so you have the opportunity to do a few trial runs to make sure it’s perfect for your next big holiday meal. If you choose to make this incredible vegan pot pie be sure to take a photo of your finished dish and tag @JaneUnChainedNEWS on Instagram. If you’re looking for other tasty vegan recipes to try, stop by the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!