It is once again that special time of year, late spring, early summer, when we all crave those summer foods we enjoy every summer season. You know, like pot pies!
Oh, that is not really correct, or accurate, is it?Pot pies are not a summer dish – seeing how you will be heating up your kitchen by using your oven. Oh, well! But- I was craving one, so I went about making one.So we will just pretend it is a great summer tradition! You see, as I have mentioned before – I am one of those ” Go get’em tiger!” type persons.
That is my second lie of this post, and it is a short post. I am not one of those people, in fact I just bickered with myself for over an hour about showering, even though I worked outside all day, and am indeed, a tad dirty.
But, I did shower, and I did make pot pie. These are truths, I assure you.
I once wrote out an email I had written telling a friend about a pot pie recipe, and have since felt bad for anyone reading it, hoping to find some tasty pot pie recipe, and finding that one. I won’t even bother linking to it. So, this is a pot pie, and its an actual recipe, one that one can actually even follow. How awesome is that?
I could also add a pie crust recipe, but I feel like everyone out there has their own favorite, or they simply just buy one. So, if you want it, you can ask me for it. Otherwise, I am going to just go on the assumption you have pie crusts at your service.
TVP Chunks Ingredients.
- 4 cups of veggie broth.
- 2 and a half cups of TVP chunks
- 2 tablespoons of celery salt.
- 1 bay leaf.
- 3 teaspoons of rosemary.
- Dash of salt.
- 2 tablespoons of soy sauce, I use that Bragg Liquid Amino stuff.
- 2 teaspoons of poultry seasoning.
This part is fail-proof.Seriously. You just put all this crap in a pot, pan, or a wok, put over low-medium heat, and cook till the liquid is just about gone. You know how some TVP chunks ready to go, friend.
You are my friend, right? I hope so, or this could get really awkward.
Now, on to the other stuff in the pie.
Pot Pie Ingredients
- 2 sticks or whatever they are called of celery.Chopped up, yo.
- 2 large-ish carrots, peeled and chopped.
- 1 cup of frozen peas.
- 1 cup of frozen corn.
- Veggie broth, just enough to cover over the before mentioned veggies in a pot.
- One medium sized onion, diced.
- 1/4 cup of vegan butter.
- 1 cup of veggie broth.
- 2 teaspoons of celery salt.
- 2 teaspoons of thyme.
- 1 cup of soy milk
- 4 tablespoons of flour.
- The TVP chunks you have prepared previously.
In a pot, add the first 5 ingredients, bring to a boil, and let cook for 20 minutes.
In a pan, fry the onion using the butter, till it is cooked, duh! About 8 or so minutes, over medium heat.Now, add the flour, thyme, celery salt, soy milk, and the veggie broth. You will want to whisk this to keep it from being a big chunky, goopy mess.Stir in the TVP. Cook for a few minutes.
Now, I probably should have mentioned pre-heating your oven to 425, but I forgot. Sorry. While the oven is heating up, line you pie pan, or whatever you deiced to use, with your pie crusts. You know- put the bottom and side part in, then you will add the filling , then add the top piece of pie crust.
So, first make a layer with the onion-mixture, then add the veggies mix on top of that, then top with your piece crust, make some slashes for air to escape, pop it in the oven, cook for 25 minutes , till you have a nice golden brown crust, and then eat your pie.
The last directive is most likely the most important.