Wednesday, November 13, 2013

Vegan Seafood Pot Pie


Vegan Seafood Pot Pie
On a cold day your mind will usually wonder to something that will warm you up and give you that warm fuzzy feeling...I think most of those dishes are bubbling casseroles! And with those holidays ahead of us, its nice to have a quick and hearty meal we can have on those days we spend busy planning and working hard at. This recipe shows you how to make a fast and simply meal, that will have your family digging in for seconds and warming you up ASAP. With its rich gravy and hearty veggies, you are sure to be ready for those comfy jammies and blanket afterwards. 100% vegan and delish to serve anytime you need a comforting meal. This vegan seafood pot pie will not only warm up your belly but also that comforting place in your heart. Serve hot and paired with a fresh garden salad. Just like grandma used to make...but now grandma has gone vegan. Enjoy!
Vegan Seafood Pot Pie

Ingredients


-1 package Sophie's vegan scallops or 3 cups oyster mushrooms diced
-3 tablespoons olive oil
-1/2 to 1 Tablespoon salt
-1/2 teaspoon ground white pepper
-5 cups water
-3 Tablespoons vegan butter
-2 cups yellow onions, chopped (2 onions)
-1/2 cup all-purpose flour
-1 15 oz can full fat coconut milk 
-2 cups medium carrots, diced
-1 cup celery, diced including the leaves
-1 cup fennel, diced 
-1 cups package frozen peas
-1/4 cup minced fresh parsley leaves
-1/4 teaspoon garlic salt 
-1/4 teaspoon onion salt
-1/8 teaspoon celery salt 
-1 large bay leaf 
-1/8 teaspoon red pepper flakes
-Pinch each: Powdered All-Spice, nutmeg, ginger, & clove 

Directions

Preheat the oven to 350 Degrees

Thaw the vegan scallops. Lightly pan sear them until golden brown, then cut the vegan scallops into large dice. 


*If not using the vegan scallops, use the oyster mushrooms and saute as well until golden for the recipe.



In a Large pot or Dutch oven, put in the oil and saute the onions over medium heat for 10 minutes, until translucent. Add the carrots, celery, fennel, and seasonings and cook. Stirring constantly, for 2 to 3 minutes. 



Add the water and prepared vegan scallops (or mushrooms) to the veggie mixture. Simmer for 15 to 20 minutes, stirring until veggies are tender. Once tender add the peas, half the coconut milk, and mix well.




For Thickening
Mix the flour, vegan butter, 4 Tbsp water, and coconut milk in separate bowl, working with fork until the mixture is combined with flour. Turn your heat up to medium high heat until bubbling. Add flour mixture to the broth and slowly blend into the pot until the melted in. Once completely thickened, turn off heat and set pot aside. 



Remove the bay leaf. 



Pour mixture into a baking safe casserole dish or spoon into small individual ramekins. Place your choice of vegan Phyllo sheets, biscuits, or puff pastry on top of pot pie mixture and brush top with the a little oil.



*If using pastry, brush the dough with a little oil and make 3 slits in the top. Sprinkle the top with salt, cracked pepper, and parsley flakes. Place on a baking sheet and bake for 15 to 20 minutes, or until the top is golden brown and the filling is bubbling hot.

Remove from oven and set to cool for as long as you can possibly stand NOT digging into it.  Serve by itself or with a fresh garden salad to make you feel better about yourself...and try not to lick the bowl. Enjoy!


Ready to Serve Pot Pie
-Amy