Creative can be easy. Vegan can be easy.
Chickun Pot Pie is easy. It's really easy with a frozen pie crust, frozen veggies, and pre-baked tofu.
- 1 bag frozen organic vegetables (carrot, peas, green beans, corn)
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, small diced
- 5 mushrooms, chopped
- 1 package sprouted savory baked tofu, cut into uneven cubes
- 1/2 cup -1 cup soy milk
- 1/2 cup vegetable stock
- 1 1/2 tbsp corn starch
- tyme, parsley, pepper, white pepper, herbamare
- 1 tbsp tamari
- 1 frozen whole wheat pie crust (vegan)
Saute onions, garlic, and celery in a semi-large pan.
Add the frozen vegetables and stock.
Let it come to a simmer.
Add the soy milk, tofu, and mushrooms.
Let it simmer some more. You gotta be patient.
Add a bit of soy milk, corn starch, and tamari to a different small bowl and whisk until smooth.
Pour that mixture into the main pan.
Spice it up! Add whatever you like. Don't be afraid.
Once it thickens up to the point when you run your spoon across the pan and you can see the trail, it's ready.
Pour the mixture into a baking dish. Smoosh the thawed pie crust on top.
Bake at 350 degrees for 45 minutes, until the crust is browned and the sides bubble over.
Let it cool before you eat it!
I am taking this for lunch because I think it will hold up well in an un-refrigerated situation.