Vegan Seafood Pot Pie
Website: WhatTheHeckDoIEatNow.com
Serves: 6
- 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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2017/03/08/vegan-seafood-pot-pie/
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