Monday, April 4, 2011

Vegan * Chicken and Mushroom * Pies

So there was this whole debate on FB about calling these pies "chicken" and mushroom. Why call this pie something that is an eeewww word in the Vegan community? Well, as everyone knows by now...I am going to turn the WORLD vegan, one bite at a time! There's no use in baking weird Vegan fare like Seitan if most meateaters don't have a clue what that is! Creating dishes that people can relate to, that are common fare for most people BUT completely Vegan is, for me, the way to go. Yes, there is method to my madness and my darstedely plan to turn the world vegan is slowly but surely taking shape...Bwhahahahaaaaa! Enjoy! :-)


I batch of pastry, enough for 6 hearty pies. You can use store bought...just check the ingredients! Or make your own!
1 Box Fry's Chicken Style Strips...these are soy based but feel free to use any other "fake" chicken products. You'll need about 3 cupfuls.
2 Chopped Onions
1 Finely chopped Carrot
1 Cup Frozen Peas
2 Med-sized Potatoes...diced.
2 Crushed Cloves Garlic
1/4 Cup Olive Oil
1/2 Cup Soy Milk
1 Tsp Sage
1 Tsp Rosemary
Salt and Black Pepper to taste.
Precook Potatoes until half done.
In a wide bottomed pan ( a wok works nicely) heat oil, add onion and strips. Saute until strips are browned. Add Carrots, Peas, Garlic, Herbs and Precooked Potatoes. Add Salt and Pepper to taste. Keep stirring and tossing the ingredients so that they don't burn or stick to the pan. Now add Soy Milk, reduce heat and stir until you have a delicious creamy texture. Do not over-stir as the strips will start disintegrating. Remove from heat and cool completely. Prepare your pastry and cut 6 pieces, 6in wide and 8in long, add about 3-4 heaped Tbls per pie in the centre, fold the top over and crimp edges with a fork. Add a pastry heart/star/moon! Bake at 425f until light golden brown.

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