With fall in the air, here is a vegan recipe perfect for a chilly evening: Mock “Chicken” Pot Pie Preheat oven to 400 degrees. 1 cup Quorn vegetarian chicken tenders (or your choice veg chicken) ½ medium onion, chopped 1 celery rib, sliced 3/4 cup organic mushroom soup 1 large carrot, sliced ½ cup frozen or canned peas 6 – 8 fresh mushrooms, sliced 2 small potatoes 1/2 cup Bisquick baking mix 1/3 cup Flax seed meal 1/2 cup unsweetened almond milk 1 tbsp. ground flax seed meal whisked with 4 tbsp. water (or egg substitute) 1) Saute the onion in olive oil until translucent (about 4-5 minutes). Add carrots and celery and continue to sauté until the vegetables are tender. Add mushrooms and sauté an additional minute or two. 2) Soften potatoes by cooking them in the microwave two minutes. Then peel (if desired, leave peal on) and cut into cubes. 3) In a large bowl, add the all ingredients except Bisquick, flax seed meal, almond milk and egg substitute. Stir the ingredients together and pour into a medium casserole dish sprayed with non stick spray. 4) In a medium size bowl, blend together Bisquick, flax seed meal, milk and egg substitute. Pour this mixture onto the top of the casserole. Bake for 20-25 minutes or until top is golden brown. Serves 2-4, depending on your appetite. Tip: Substitute or add your favorite vegetables or leftover vegetables!
Posted on: Mon, 30 Sep 2013 02:08:25 +0000
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