Vegan Pot Pie
Here's the written recipe for the vegan chicken pot pie from the video:
First, rehydrate Butler's soy curls in a seasoned cold water bath for 10 minutes.
Then, boil the soy curls in the same liquid for about 25 minutes until soft.
Melt about 3/4 of a vegan margarine stick and add 3/4 cup of flour to create a roux.
Add plant-based milk (2 - 3 cups), such as almond milk (unsweetened & unflavored), and whisk until the white sauce thickens.
Season with black pepper and mushroom seasoning, let Spirit be your guide.
Add potatoes (3 potatoes).
Add chopped veggies like celery, onion, and carrot( ½ cup each).
Incorporate the rehydrated vegan chicken.
Add frozen green peas.
Use refrigerated biscuits (Ensure the biscuits are vegan by checking the label), rolled thin, to top the pot pie.
Cover the filling in a baking dish with the rolled-out biscuits.
Brush the top with vegetable or Grapeseed oil or melted vegan butter for a sheen.
Bake at 375°F (190°C) for 25-30 minutes.
