CTN Wellness

gardein™ Pot Pie

·         1 pack gardein scallopini, cut into ¼ cubes

·         6 cups vegan chicken stock

·         (i.e. Better Than Bouillon)

·         1 cup yellow onion, diced

·         1 cup carrots, peeled and diced

·         1 cup peas

·         ¾ teaspoon thyme, minced

·         ¾ teaspoon sage, minced

·         ¾ teaspoon sea salt

·         ¾ teaspoon fresh ground pepper

·         1 tablespoon nutrional yeast flakes

·         1 tablespon tamari

·         1 puff pastry sheet rolled out to 12”x10”

Roux

·         ¾ cup flour

·         ¾ cup Earth Balance Butter

pre-heat oven to 375º degrees

brown gardein scallopini in a sauté pan with 1 tablespoon canola oil. season with salt and pepper. remove from pan and set aside.

to make Roux, melt Earth Balance in a sauté pan, add flour and whisk constantly until light brown in color. cool and set aside.

in a 5.5 qt. stock pot cook onions in canola oil for 3 min. and add carrots, sage, thyme, salt and pepper.

continue to cook for 5 min. add already boiling stock and simmer for 5 min. whisk in yeast flakes.

add the roux a bit at a time and contiune to cook as sauce begins to thicken.

stir in gardein scallopini, tamari and peas.  pour mixture into a large shallow pan to cool.

once mixture is cool, pour into indiviual ramekins, glass pie pan or small casserole dish.

cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges.

cut small slits. bake for 35 min. or until internal temperature reaches 160 degrees.

makes 6 servings

www.gardein.com

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