I realize that my posts/new recipes have been infrequent lately and that’s just because life has been kind of crazy. In a really good way.
So here’s the super short synopsis of what’s been going on in my world. For the last few months I have been cooking my way through the Rouxbe Plant based Professional Certification Course (taught by the one and only Chad Sarno) learning all kinds of creative craziness like making homemade stuffed pasta and beef brisket- like seitan, gluten free fare, fancy desserts and salads and decadent main courses.
Not only is the course completion deadline approaching, but I am racing against the clock to complete this before I LOSE my kitchen. We are in the process of demolishing our house and rebuilding and cooking for my family is going to become challenging like never before. I’m thinking the Instant Pot (and toaster oven?) are going to really come in handy.
So on top of all this, the most exciting thing in my world right now has been the very recent discovery of a whole bunch of awesome, long lost family members that we have been slowly but surely meeting and getting to know. Let’s just say it started with my mom discovering that she has a brother who just happens to be married to an old friend of hers from 50 years ago!! She actually went camping with her brother in her teenage years having no idea that that was her brother. Great story right? And it only gets better with the addition of a couple of sisters, a whole bunch of cousins and kiddos..who all happen to be really kind of fantastic. Kind of like winning the ‘family’ lottery:)
So how does this relate to Vegan Seafood Pot Pie? Who knows ..
Anyway on to the recipe!! For me, pot pies are the ultimate in comfort food and this vegan seafood version is no exception. Flaky pie crust, sweet potatoes, leeks and peas paired with Gardein fish less fillets, Old Bay Seasoning and kelp powder. Delicious! Seriously make two because nothing will make you happier than opening your fridge and finding leftovers the next day. Well, I can’t say ‘nothing’ because ..well…finding a whole bunch of totally awesome people you never knew existed might make you ‘just’ as happy;)
*Not a fan of veggie meats? Make this recipe by simply omitting the Gardein or try adding tofu and increasing the kelp flakes. If you’re a huge fan of pot pies like I am, here’s a link to my super popular recipe for a totally delicious, traditional tasting Veggie Pot Pie and another for a super flavourful Indian inspired Samosa Pie. You will love them all!
Prepare all your ingredients and preheat your oven to 400F (200C). (Make sure your Gardein fishes fillets are cooked, cooled and chopped.)
Melt vegan butter over medium heat in a large pot or dutch oven. Add the sweet potato, leeks and celery and cook for about 10 minutes until sweet potatoes start to soften. Add the dried thyme and pressed garlic and stir to combine. Sprinkle the flour over the veggies and stir well to combine. Allow this to cook for about 3-4 minutes.
Slowly add your vegetable broth while stirring continuously. Allow to cook for another 5 minutes. Slowly whisk in the plant based milk until well incorporated. Add the cooked, chopped Gardein fishless fillets, peas, salt, kelp granules , Old Bay Seasoning and black pepper. Ensure the sweet potatoes are fork tender and remove the pot from the heat.
Pour this veggie mix into the bottom pie crust and cover with the top crust. Pinch the edges to seal well. Using a pastry brush, paint your choice of plant based milk (optional) over the pie crust to get that golden, shiny look once it’s cooked. Cut a few slits in the centre of the pie to allow the steam to escape. Place the pie in the centre of the oven (I place it on a cookie sheet in case it bubbles over) and cook for about 20 minutes or until pastry is golden. Remove from the oven and allow it to cool for 5-10 minutes before cutting and serving. 
Serve with a great big salad or whatever sides you like. Enjoy!!
- ½ cup vegan butter
- 1 sweet potato cubed (3-4 cups)
- 2 small leeks, white part, chopped
- 1 cup celery, chopped
- ¾ tsp dried thyme
- 3 garlic cloves, pressed
- ½ cup all purpose flour
- 2 cups vegetable broth
- 1½ cup plain, unsweetened plant based milk (I use soy)
- 3 pieces of Gardein fishes fillets, cooked and chopped into bite sized pieces
- 1½ cups peas
- 1 tsp salt
- ½ tsp Old Bay seasoning
- ½ tsp kelp granules
- ¼ tsp ground black pepper
- 1 pie crust (top and bottom)
- 1-2 tbsp Soy milk for brushing on pie crust
- Preheat oven to 400 F (200 C)
- Melt vegan butter over medium heat in a large pot or dutch oven.
- Add the sweet potato, leeks and celery and cook for about 10 minutes until sweet potatoes start to soften.
- Add the dried thyme and pressed garlic and stir to combine.
- Sprinkle the flour over the veggies and stir well to combine.
- Allow this to cook for about 3-4 minutes.
- Slowly add your vegetable broth while stirring continuously. Allow to cook for another 5 minutes.
- Slowly whisk in the plant based milk until well incorporated.
- Add the cooked, chopped Gardein fish less fillets, peas, salt, kelp granules, Old Bay Seasoning and black pepper.
- Ensure the sweet potatoes are fork tender and remove the pot from the heat.
- Pour into bottom pie crust and cover with top crust. Pinch edges to seal well.
- Using a pastry brush, paint your choice of plant based milk (optional)over the pie crust to get that golden, shiny look once it's cooked.
- Cut a few slits in the centre of the pie to allow the steam to escape.
- Place in the centre of the oven and cook for about 20 minutes or until pastry is golden.
- Remove from the oven and allow it to cool for 5-10 minutes before cutting and serving.
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