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Friday, November 2,2018

Savory “Chicken-LESS” Pot Pie

By Peta  

Chances are, if you’re hosting a holiday feast this year, you’ll have at least one friend or family member who will be a little flustered by the feathered fowl at the center of the table. For either ethical or health reasons, many people are making the switch to a vegetarian or vegan diet. These delicious recipes will please every palate giving everyone – including animals – something to be thankful for this holiday season. More recipes can be found at Peta. com.

INGREDIENTS

• 1/2 cup nutritional yeast

• 1/2 cup flour

• 1/2 cup oil

• 2 1/2 cups vegetable broth

• 1 tsp. garlic salt

• 1/2 tsp. pepper

• 1 15.5-oz. can white potatoes, drained and cut into small pieces

• 1 1/2 cups frozen or canned and drained mixed corn kernels, peas, and diced carrots

• 1/2 lb. vegan chicken (i.e. Gardein), cut into tiny cubes

• 2 cans vegan crescent rolls (i.e. Pillsbury Crescent Rolls)

PREPARATION

Preheat the oven to 400F. Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the broth, garlic salt, and pepper. Add the vegetables and vegan chicken. Cook for 5 to 10 minutes or until heated through.Roll out the dough from one of the vegan crescent roll cans and place in a 9-inch pie dish, trimming to fit. Bake the dough in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the dough from the other crescent roll can on top. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.

Makes 6 servings

Recipe courtesy of People for the Ethical Treatment of Animals (PETA) which is the largest animal rights organization in the world with more than 6.5 million members and supporters. Visit PETA.com for more information.

 

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