pot pie with pizza crust

  

Overview

Time: 30 minutes
Dishes: large pot, baking sheet, oven 

Hello, hello Dear Readers!

I heard of the idea of using pizza dough as the crust of a pot pie, so when I first made this meatless, vegetarian and vegan dish, I made a pizza crust (baking it into the pan first) and then adding the pot pie filling and baking it a bit more. Well,.. it didn't turn out quite as I intended, but the flavors were great and my son-in-law asked me to make it again.

This time I just baked the crust as a pizza crust, topped with some vegan cheese, and served it along side the pot pie. This turned out to be faster, not as messy, not as soggy, but still very tasty. 

Although you might expect the crust to be on the bottom of the pot pie, it turns out better as more of a top to the pot pie. Roll the pizza dough into a regular pizza-looking crust, or cut into circles and then top them on to bowls of the pot pie. 

My husband, however, defied my logic and added the crust to the bowl, topped the crust with the filling and then used a knife and fork to eat it. He liked it that way, so I say more power to him.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• If dough is refrigerated allow it to warm first.
• The pizza takes about 15 minutes to bake; start there.
• Make the filling while the crust bakes.
• Finish with the nondairy milk while the cheese melts, if using.
• Serve the crust with the filling - under, over or next to each other.

 

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Pot Pie with Pizza Crust

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

Preheat oven to 450-F

12 to 16-ounces pizza dough

4 to 6 slices vegan cheese (optional)

1 teaspoon olive oil

10-ounces vegan chicken-style strips or Savory Tofu

1/2 onion, chopped fine

3 medium carrots, sliced thin

2 cup chopped green beans or zucchini

1/2 cup corn or peas (optional)

6 tablespoons all-purpose flour

1 1/2 tablespoon Easy Savory Broth Mix or 2 teaspoons Better Than Bullion

2 1/2 cups unsweetened, plain nondairy milk

1. Crust: Allow pizza dough to come to room temperature, if chilled. Roll out to 12-inches. Place on a baking sheet and spray with oil. Bake for 10-15 minutes, until browned. If adding cheese, bake for 10 minutes, add cheese and bake for another 5 minutes. Remove and cut into wedges. 

2. Protein: Heat the oil over medium heat in a large skillet. Add the protein and cook until browned, using a lid, about 5 minutes. Remove from heat and set aside. Chop when cool, if needed.

3. Vegetables: Add the onion, carrot, green beans and corn to the now empty skillet. Cook over medium heat, using a lid, until golden, about 5 minutes. Stir as needed:

4. Gravy: Add the flour and broth mix to the Vegetables. Mix well and cook 3 minutes.

5.  Add the milk to the Gravy, 1/4-cup at a time, while stirring until smooth, to prevent lumps. Add the chopped Protein. Season to taste. Bring to simmer and cook until Vegetables are tender. Serve with the Crust on top or as a side. 

© 2020 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based

holiday roast

  

Overview

Time: 3 to 4 hours, mostly hands-off ; more time-consuming than difficult
Dishes: large bowl, measuring cups, roasting pan, medium pot 

Hello, hello Dear Readers!

I have been wanting to post this meatless, vegetarian and vegan recipe for the Holiday Roast for a long time (years!), but I guess the holidays get in the way. This year, with my girls spread to different parts of California (son and his hubby are with us through the pandemic), I *really* wanted to get this recipe out there.

So, yes, it is very late - but not too late - you can still make this. The oddest ingredient is the grain coffee (or instant decaf coffee will do). The recipe is very doable.

Game Plan:

Umami Flavoring

Easy Savory Broth Mix

Roast (takes about 3 hours to cook)

Glaze (make while Roast cooks)

Gravy and other accompaniments

 

I will update with current photos and video (hopefully!). 

Helpful tip: the flavor of your gravy is in the roux, so cook it to golden brown.

I will be very available for blog questions, so don't hesitate to reach out if you have questions or issues.

Enjoy!

Umami Flavoring:

Easy Savory Broth Mix:

Roast Dry and Wet Ingredients:

Wet Ingredient in Blender and Blended. Notice how smooth the tofu is:

Kneading Roast: First stir the batter together and then start kneading.

Troubleshoot: Depending on your vital wheat gluten and on measuring, you might need to add a few tablespoons of extra gluten flour to make the mass kneadable. Don't add too much (max is around 3 tablespoons - the third photo is where I added 2 tablespoons of extra gluten because it was not holding together), but be able to knead it together. 

It should still be tacky and sticking a bit to your hand as you knead. Also, the gluten flour takes a few minutes to absorb all the liquid so don't stress if it looks like it won't be a cohesive mass.

The last photo is what the gluten looks like after 8 minutes of hand kneading. You can go longer if you want. 

Cooking Broth:

Forming and Wrapping the Roast: There are two kinds of cheesecloth - either one is fine.

Wrap like a burrito and tie as best as you can. Not tight and not loose. The gluten will expand.

Add Roast to Pan. Roll the roast in the liquid to moisten the cheesecloth. Cover with parchment and then foil. Seal tightly and bake.

Glaze: 

Glaze the Roast: Once the roast is cooked, unroll and place on baking sheet. I glazed it twice, but did not flip it. One-sided glaze for us.

This is from a reader:

"This is how we did. First time making our own Thanksgiving meal. Thanks for the detailed instructions!" 

~ K.D. A.D. and C.H.

For Best Printing, Highlight the text between the notations, right click and select Print:

Highlight from the title Complete Holiday Roast Recipe ----->

COMPLETE HOLIDAY ROAST RECIPE

The recipe, as written, is for 8 servings. For a large family, make it as Holiday Roast and double the ingredients where noted.

www.ZsusVeganPantry.com

Umami Flavoring Makes 3/4 cups

1.  Combine: Mix in a small bowl. Transfer to a mason jar and store in the refrigerator.

1 cup nutritional yeast

1/4 cup instant grain or decaf coffee

1/4 cup tomato paste

1/4 cup tamari

2 tablespoons water

1 teaspoon salt

1 teaspoon garlic granules/powder

1 teaspoon onion granules/powder

Easy Savory Broth Mix Makes 1/2 cup; doubles easily 

1. Blend: Add the ingredients to a blender. Use the flat blade, if possible:

1/2 cup nutritional yeast

3 teaspoons onion powder

2 teaspoons salt

2 teaspoons dried sage

2 teaspoons paprika

1 teaspoon dried thyme

1 teaspoon dried oregano 

2. Blend well into a powder. Transfer to an air-tight container and store away from light.

3. Use: Add 1 teaspoon to 1 cup of water. Mix well. 

4. Optional: add an equal amount of nutritional yeast to the recipe. For instance, if making a cup of broth, add 1 teaspoon of Savory Broth Mix to 1 cup water PLUS 1 teaspoon of nutritional yeast. 

 

Glaze (double recipe for Holiday Roast) Makes 1 cup

1. Onion: Heat a medium pan over medium heat. Add and cook for 3 minutes:

1 tablespoon olive oil

1/4 cup minced onions

4 garlic cloves, minced

 

2. Liquid: Add the rest of the ingredients to the Onion mixture. Bring to boil and reduce to simmer. Cook until it reduces to 1 cup, about 15 minutes:

1 cup apple juice or 3 tablespoons applesauce

1/2 cup brown sugar

1/4 cup tamari

1/4 cup sweet rice wine (not vinegar)

3 tablespoons lemon juice

1/2-inch ginger

1/8 teaspoon cayenne

3 tablespoons whiskey (optional)

3. Heat Roast: Heat oven to 350-F. If the Roast is cold, cook for 30 minutes to heat first, on a baking sheet.

4. Glaze Roast: Set oven to 350-F. Baste the Roast with the prepared glaze and bake for 15 minutes. Flip Roast and glaze and bake for another 15 minutes. Repeat if more glaze is desired.

Gravy (double recipe for Holiday Roast) Makes 8 servings

1. Base: Heat the oil in a large pan over medium heat. Add the vegetables and cook for 4 minutes:

3 tablespoons olive oil or vegan butter

1/2 cup minced onions

3 garlic cloves, minced

 

2. Roux: Add the herbs and flour and cook until the flour smells nutty and is golden brown, about 3 to 5 minutes, stirring constantly:

1 teaspoon thyme

1/2 teaspoon rosemary

1/2 teaspoon oregano

1/4 teaspoon sage

1/2 cup all-purpose flour

1 tablespoon Easy Savory Broth Mix

 

3. Broth: Add the broth slowly, while whisking the Roux to prevent lumps. When all the broth is added, bring to boil and reduce to simmer. Simmer the mixture until it is as thick as you like, about 5 to 10 minutes. Thin with vegan milk, water or broth, if desired. Taste and adjust seasoning with salt and pepper:

2 cups vegetable broth

Salt and black pepper, to taste 

Roast (double recipe for Holiday Roast)

Makes 8 servings

1. Dry Mix: Combine in a large bowl and set aside:

2 3/4 cup (350 grams) vital wheat gluten (stir gluten before measuring)

1/2 cup chickpea flour

 

2. Blender Mix: Combine in a blender. Blend well and add to the Dry Mix in the large bowl:

1 cup water

1 (14-ounce) firm tofu

1/4 cup olive oil

1 tablespoon Umami Flavoring

3 tablespoons nutritional yeast

2 tablespoons Easy Savory Broth Mix

1 1/2 teaspoon salt

1 teaspoon onion granules/powder

1 teaspoon garlic granules/powder

3. Knead: Combine the Blender Mix and Dry Mix in the large bowl. Knead for 10 minutes. This is easier in a bread machine or stand mixer, but doable by hand. Take a break half-way through. Set aside while you prepare the broth.

4. Cooking Broth: Combine in a roasting pan and set aside:  

4 cups vegetable broth

5 garlic cloves

1 teaspoon thyme

1 teaspoon paprika

5. Form: Form the gluten into a 6-8-inch long log and roll in a cheesecloth. Tie with twine and add to the Cooking Broth. Cover tightly with parchment paper and foil and put in oven. Bake at 300-F (no need to preheat) for 3 hours. Flip the roast every hour.

 

6. Cool or Glaze. Unwrap Roast to cool or Glaze.

 

© 2020 Copyright Zsu Dever. All rights reserved.

<----  Highlight through the copyright line, 

right click and select Print 

king ranch casserole + "nut butter universe" winner

King Ranch Casserole Recipe

The above is a King Ranch Casserole, a Tex-Mex favorite, typically made of well-seasoned chicken, layers of cheese, and tortillas all in a creamy sauce. 

I used black beans instead of a chicken substitute because I thought it would work well -- and it does. It has layers of cheese, beans, tortillas, onions, chilies and sauce. Then to finish it off, it is topped with tortilla chips and baked until it is hot and bubbly. 

Really good, partner.  Overall, this is a very flavorful, quick and easy casserole to assemble. 

Cost Breakdown

beans: $4
tortillas: $2
cheese, tomatoes, onions, milk: $4
seasonings: $.25

Total to make 6 servings:
$10.25

As for other business...

As some of you know, today is the day Random.org chooses the winner of Robin Robertson's brand new cookbook, "Nut Butter Universe," published by Vegan Heritage Press. You have got to love a publishing company that is vegan run! 

Here are a few more pictures from "Nut Butter Universe," 

in addition to the pics on the last post:

Power Ball Energy Bites

Peanut Butter Biscotti

Creamy Mushroom Soup

Pasta with Cauliflower-Cashew Alfredo

West African Peanut Soup

Mouthwatering, right?!?

If you are not the winner, please check back in case the first winner doesn't respond. 

Also, FYI, this book is available on Kindle as well! Neat!

I have to say that vegans have got to be the most creative commentators around! It must be all the BS we have to put up with daily defending the animals. You guys rocked with your nutty comments; I was literally laughing my head off. Well done!

Without further delay, the winner out of 45 comments is...

Comment Number 33 - Sambycat!

"A peanut sat on a railroad track,
His heart was all a-flutter.
The five-fifteen came rushing by--
Toot toot! Peanut butter!"

Please email me by March 3rd at veganaide at yahoo dot com.

Congratulations!

Robin Robertson is also hosting a Nut Butter Universe Blog Tour! Head over to this link and be sure to check out other ways to win a copy of the book or get more inside info!

potpie-style seitan over smashed new potatoes

I don't know about you, but my least favorite part of making pot pie is the pastry crust. Just the thought of having to make the crust, waiting for it and rolling it out is enough of  a deterrent for me. 

For your culinary enjoyment, without the hassle of the crust, is Potpie-Style Seitan over Smashed New Potatoes. 

This dish takes new potatoes, with cook in about 15 minutes, smashed with a bit of vegan butter and tops it with sauteed seitan and gravy speckled with carrots, corn and peas. While your potatoes are cooking (no need to peel new potatoes), you saute cubed seitan, which you reserve for later. In the same pan, you cook the onions and make your gravy. Then you add a cup of mixed veggies of corn, peas and carrots to the gravy. That is it!

I made Bryanna's Buttah recipe using olive oil instead of a neutral oil for cooking this recipe. Or you can use regular vegan butter with a splash of olive oil.

To serve, you lay the potatoes on the platter, cover with the seitan and gravy and watch everyone devour. The potatoes soak up the gravy and become creamy themselves without the work of making mashed potatoes, all the while retaining the texture of potatoes. The seitan is cooked to golden crispness and the veggies are tender.

My CSA box contained rapini this week, so I sauteed the bunch with garlic and olive oil for our side dish. If you blanch any bitter greens in a large pot of boiling water, it will reduce the bitterness of the vegetable. Make sure to shock the blanched vegetables in ice water and drain well before proceeding with your cooking. 

Not a lot of leftovers with this one.

Cost Breakdown

seitan: $2

flour, chicken-style broth, spices: $.50

onion, veggies: $1.50

potatoes: $3

Total to make 5 servings:

$7.00

RECIPE UPDATE: this dish has been tested and revised and will be featured in the upcoming cookbook "Everyday Vegan Eats," by Zsu Dever.