Vegan Pot Pie

Protein Deficient Vegan

This is more or less a Pot Pie, except we’re using crescent rolls instead of your standard pie crust, which in my opinion, is better. This wonderfully cozy meal is filled with broccoli, creamy mushroom soup, red peppers, water chestnuts, vegan chicken, and cheese and is perfect for holiday gatherings or potlucks! (From Protein Deficient Vegan)

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Ingredients

1 block Extra Firm Silken Tofu
2 tbsp Nutritional Yeast
1/4 cup soy milk, unsweetened
1/2 onion, diced
1/2 bulb garlic, minced
3 cups baby bella mushrooms, finely chopped
1/2 tsp thyme
1/4 tsp nutmeg
1 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
3 cups broccoli, finely chopped (fresh)
1 red bell pepper, diced
1 can water chestnuts, diced
1 can crescent rolls (8)
1 package vegan chicken (I used Sweet Earth Mindful Chick’n Strips and chopped them up)
1 cup vegan shredded cheddar

Method

Preheat oven to 350 F.
Chop and prepare vegetables.
In a medium-low heat skillet, cook onions until translucent.
Add garlic to the onions, and cook for another 2–3 minutes, stirring regularly to avoid burning.
In a high-speed blender, blend tofu, soy milk, (cooked) onion, and garlic until well-mixed and creamy.
In a medium-low heat skillet, begin cooking your mushrooms.
Add blended tofu mixture to the pan with the mushrooms.
Add thyme, nutmeg, salt, onion powder, and garlic powder and stir until well-mixed.
Cook for another 10–15 minutes until mushrooms are well cooked, stirring regularly so nothing burns.
Set this aside, this is your “mushroom soup”.
In a tall casserole dish (rectangular), take four of the crescent rolls and flatten them out on the bottom, smooshing the seams together so it is one singular piece of dough.
In a large bowl, mix together the broccoli, water chestnuts, red peppers, cheese and mushroom soup.
Add your filling on top of the crescent roll dough.
Use the remaining four crescent rolls to add a dough layer on top of your “Pot Pie”. Try your best to smoosh dough together to remove seams, and push the dough down the edges so it meets up with the bottom dough.
Cook for 40–50 minutes until top dough is nicely browned.