Tofurkey Cookbook Mash-Up Pot Pie






Our California Christmas dinners are becoming traditional (i.e. I did this year sort of what I did last year- but with some very important updates). For Christmas Eve, I make a Tofurkey (store bought). As good as the Tempeh Meat Loaf, Salsbury Seitan and other recent homemade discoveries are- we are conditioned as a family from years and years Tofurkeys- to want that for the holidays. So, the 24th was that.

Then the 25th, I make a pot pie with the left overs. Also, this year, on the 24th, I made "Golden Gravy" from pg 69 of the RFD book (I was never a gravy person- but this stuff is AMAZING!). So for the Christmas Day pot pie, we had the following mash-up of recipes and ingredients:

Crust: "Sister's Pie Crust" from the Compassionate Cook

Gravy: RFD's "Golden Gravy" (in lieu of the gravy in the Ellen pot pie recipe (HERE) They're pretty different. The Ellen gravy is just flour, broth, onions, garlic, salt and pepper. The Golden Gravy has all that except the broth and plus spices, tamari and nutritional yeast. So the RFD stuff has a bit more zing.

Protein: Instead of the Gardein that the recipe calls for, I used left over Tofurkey (cubed) and at Davey's suggestion, shoved the stuffing in too

So... in spite of being terribly nervous that I'd ruin Christmas, this was AMAZING! It has so much more flavor than the standard way of making it, which has always been really good- but a hint bland. In fact, the gravy got to be a tad too intense at times, but on the whole, it was really excellent. It was a jazzed up version of the normal pot pie which is really fitting for a holiday meal! Especially when followed by a SUGAR COOKIE or two!

Vegan Pot Pie!





What's awesome about this is that it not only tastes amazing, but I can divulge the recipe! This one is from Ellen's tv show, so it's right on her site! Not only is she a dancing doll face, but she's vegan, and occasionally has guest chefs as well as her personal chef on with recipes (I'm still looking for an army to make the tamale recipe for).

I first made this for the holidays in fall, and it has become a J-R house staple. It is so tasty and such great comfort food! I have a few switch outs and recommendations:

- Instead of multiple veg bags, I get the 4 veg variety bag from Trader Joe's (with green beans, peas, carrots and corn, I think). It's the perfect amount- and the different veg are excellent in it.

- I can't find the Gardein scallopini to save my life (even though I'm in the same city as Ellen's chef!)- I use the Gardein faux chicken cutlets, cubed.

- Also, I can't find vegan Pillsbury crust, I looked at multiple packages in different stores and they all have lard and spooky things in them. Which is good for me, b/c I use the "Sister's Pie Crust" recipe from The Compassionate Cook (p188) instead which is quite frankly kind of a pain, but is bar none the best crust possible.

- I also make mine in a 8 x 8 pyrex pan vs ramekins only b/c we're in a 2 bedroom apt with a galley kitchen that really doesn't have ramekin storage.

You gotta try it: The Ellen show's Vegan Pot Pie