Monday, December 10, 2012

Vegan Sausage and Vegetable Pot Pie

I did not grow up eating pot pies, I don't think I'd ever had it until I was in my 30's. So it's kind of an exotic food to me. I thought that the Field Roast brand applewood sage sausages would be perfect for a pot pie on a chilly day, but any other vegan sausage would work as well. Tofurkey makes a good polish style vegan sausage.


A little extra virgin olive oil
1 package (4 links) of vegan sausage (Field Roast Applewood Sage or Tofurkey Polish Sausage are both good)
3 Tbsp. Earth Balance Buttery Spread or other non-hydrogenated vegan margerine
1 large onion, diced
1 huge carrot (or 2 medium), diced
1 large celery stalk, diced
8 oz. crimini (baby bella) mushrooms, diced
8 oz. button mushrooms, diced
1 c. cauliflower cut into bite sized pieces
1 medium russet potato, diced
3/4 c. unbleached all-purpose flower (or experiment with other types)
2 1/2 c. vegetable broth
Scant 1 1/2 c. soy milk
1/4 c. marsala cooking wine or sherry viegar
3/4 c. frozen peas
Large handful of Italian (flat leaf) parsley, minced
4-5 leaves fresh sage, minced, or 1/4 tsp. dried
5-6 sprigs fresh thyme, minced, or 3/4 tsp. dried
2 tsp. sea salt
1/4 tsp. black pepper
1 sheet of frozen puff pastry, thawed according to package directions
More olive oil to brush the top of the pastry

1) Heat a little oil in a saute pan over medium heat and slice your vegan sausages into round slices. Brown the sausages for about 3 minutes on each side and then remove them from the pan and cut them into smaller pieces (if desired) and set them aside.


2) Preheat the oven to 350 degrees F, lightly oil a 9 X 13 inch baking dish and set it aside, and take out your puff pastry to thaw according to the package directions. Chop your vegetables and measure out all of the other ingredients so that you have them ready to use.

3) In a large soup pot melt the Earth Balance (or other non-hydrogenated vegan buttery spread or olive oil) and add the onions. Let the onions cook 2-3 minutes until they start to soften then add the carrots, celery, mushrooms, cauliflower and potato. Cook for 10 minutes, stirring occasionally.

4) Add the flour and cook for 1 minuted while stirring.


5) Stir in the broth and the non dairy milk and let it simmer for 10 minutes more, stirring occasionally to avoid sticking at the bottom of the pot.

6) Add the vegan sausage, peas, herbs, marsala or sherry, and the salt and pepper, and stir to incorporate.


7) Transfer the mixture to your lightly oiled 9 X 13 inch baking dish and spread it out evenly.

8) Lightly flour the counter and roll out the puff pastry shell to match the size of your baking dish and then poke holes in the pastry with a fork. Gently lay the pastry over the filling and crimp in the edges to fit in the pan. Brush the pastry with a little olive oil and cover with foil.

9) Bake, covered, for 25 minutes, then remove the foil and bake for another 15 minutes (40 minutes total) until the crust is nicely browned. Let it sit for about 10 minutes before serving to let the filling get a little solid.

This makes 6 large servings or 8 smaller servings.

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