A Pot Pie Trio (Vegan, Turkey or Ham)

Pot Pie is one of my favorite winter meals.  As my son says, "This has got to be the best thing EVER!"  Making these takes some time, but they freeze beautifully. Don't be fearful of freezing potatoes.  I'm not sure why, but they freeze really well in this recipe.  No mushiness at all.  I usually make about eight of them some weekend after Christmas so we can enjoy them throughout the rest of the cold winter.

The trick to making these is to start with all of the elements ready (make your pie crust and seitan the day before, chop the vegis and make the gravy in the AM) before you want to make them.  Trying to make these from start to finish is a bit exhausting, but doing it in bits a pieces makes it fairly simple.  When you're able to pop one of these in the oven when you get home one frosty winter evening and then take the first bite of the rich, creamy, savory filling you'll be glad you took the time.

This recipe is adapted from Seven Secrets Cookbok  by Neva Brackett.  If you're looking for a book that will really help you and your family get back on track to a healthier new year then I can't recommend a better book.  We got this book from the healthiest couple we know - life long Vegans and Seventh Day Adventists.  I've used my copy so much that both the front and back covers fell off years ago.

Typically I make this pot pie vegan.  This year I had leftover turkey so I made a few of those as well.  They're both delicious.

Pot Pie (ingredients for one pie - multiply to your heart's content)

Vegetables

2 large potatoes - peeled and diced

2 large carrots - peeled and diced

1 small turnip - peeled and diced

Parboil for about 5 min.

Add 1 1/2 cups frozen vegtables (beans, peas, corn)

Boil 2 more min.

Drain

Protein (optional)

Use 1-2 cups of pre cooked turkey or ham, seitan, vegi burger, etc.

Seitan

2 c. soaked garbanzo beans blended with 1 1/2 c. water in food processor

Add 2 T soy sauce

1 vegi bullion cube

2 T yeast flakes

1 T onion powder

1/2 T garlic powder

Mix in food processor again.

Transfer mixture to mixer and add your dough hook.

Add 2 c. gluten flour (regular flour will not work!)

Mix until dough clings to the hook.  You may need to add a bit more flour.

Knead 2 - 4 min.  Longer kneading gives a more meaty texture.

Bake for 50 min. at 350.

Sauce

Put all of these ingredients in your blender and mix on high until it's not gritty (about 2 min.)

1 c. raw cashews

2 c. water

1 t. salt

2 t. onion powder

1 T yeast flakes

2 T. corn starch

Place into a pan.  Then add 1 1/2 c. of water to the blender, swish it around and then add that to the pot too.  Cook and stir until bubbly and thick.

Mix together vegis, protein, and sauce and place in a lightly greased casserole dish or deep dish pie pan.  Cover with your favorite crust.

Bake for 30 min. at 375 until crust is gold brown and the filling is heated through.