My mom used to make chicken pot pie while I was growing up and it was one of my favorites. It’s really easy to veganize and perfect for feeding a big group or bringing to a pot luck. It’s a crowd pleaser! I made it for a family gathering of vegans, vegetarians, and omnivores and everyone seemed to like it.
It also makes yummy leftovers the next day. You can make the filling and dough a day ahead of time if need be, and assemble it right before you bake it. This can help ease your work load if you’re cooking for a holiday or have family and friends over.
1 3/4 cups veggie broth
1/3 cup flour
1/2 cup soy milk
2-3 potatoes chopped (about 3 cups)
1 1/2 cups frozen pearl onions
2-3 stalks of celery
4 cloves garlic
1/2 yellow onion
1 8 oz pack of seitan
1-2 Tbsp vegan butter
1 1/2 cups frozen peas or mixed veggies
- Follow the directions from my pie crust post to make a vegan crust for the top of the pot pie. Since you only need a crust for the top of the pot pie and not the bottom, you can cut the recipe in half. Add fresh herbs into the dough if you like. Place the dough in the fridge while you prep the filling.
- Preheat the oven to 425°.
- Bring the veggie broth to a boil in a large pot. While you’re waiting for it to boil, peel and chop your potatoes into small pieces.
- Reduce the broth to a simmer. Whisk together the flour and soy milk and add it to the veggie broth. Whisk to combine.
- Add the potatoes and pearl onions to the stock and allow them to simmer while you prep other ingredients.
- Peel and chop your carrots. Chop your celery. Finely chop the shallots and onion and mince or press the garlic.
- Saute the shallots, onion, and garlic in a little vegan butter.
- Add the carrots, celery, shallots, onion, garlic, and frozen peas/veggies to the broth. Allow it to simmer for a few minutes. If the sauce doesn’t seem to be thickening enough, you can whisk up a little more flour in soy milk and add it to the broth. Add salt, pepper, thyme and rosemary to taste. Pour the filling into a casserole dish.
- Roll out the pie crust on a floured surface. It should be about 1/4 inch thick and a little larger than the shape of your casserole dish. Place the crust on top of the casserole dish. Fold over the edges of the dough and press them down crimping along the edge of the dish. Remove any excess dough.
- Poke some holes in the dough using a fork so steam can vent out.
- Bake the pot pie for 45 minutes – 1 hour until the crust is golden brown and the filling is bubbling. If the crust is getting too dark you can place tin foil on top during part of the baking process.
Growing up, I loved matzo ball soup. It’s surprisingly hard to make matzo balls vegan though. If anyone has a good recipe, let me know. My friend Sarah sent me a recipe for a dumpling soup that was vegan, and it’s really, really yummy! Though it’s a little different than matzo ball soup, it definitely satisfies the craving. Sarah makes hers more like a stew, but I modified her recipe a bit to be as close to the matzo ball soup that I remember. This is definitely comfort food, but still a healthy meal. Perfect for a sick day or a cold rainy day…well really for any day!
As a side note, before we get to the recipe, I wanted to share a link. I don’t usually post anything political on this blog, but I wanted to share a video I created at my last job about Edie Windsor called Edie Takes on DOMA. Her case is being heard by the Supreme Court today. If you don’t already know the details, take a few minutes to watch this video. It gives a quick background on her situation. If you’re up for a longer watch, check out another segment I made about the Defense of Marriage Act, called Married But Not Equal. It goes through a few of the many ways that DOMA negatively affects LGBT couples. Okay, that’s it for the politics. I just wanted to share some background info in case anyone was interested. Now on to the recipe!
1 box of Manischewitz Matzo Ball & Soup Mix or 6 cups of vegetable broth
1 bag of mini golden potatoes (about 2 cups) or 2-3 potatoes cubed
2 cloves of garlic
olive oil for sauteing
2 stalks of celery
1 container of seitan
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons vegan butter
3/4 cup soy milk
1 tablespoon dried or fresh dill (use a little more if using fresh dill)
- If you’re using Manischewitz Matzo & Soup Mix, you only need the soup packet, not the matzo ball packet. Follow the directions on the back of the box for just the soup mix. It will tell you how much water you need for the mix you bought. If you’re using broth, bring the broth up to a simmer in a soup pot. I like to use the Manischewitz soup mix because it creates a broth that is similar to chicken broth, but it’s vegan.
- If you’re using whole potatoes, peel and chop them. If you’re using mini potatoes, they’re already bite size, so there’s no prep work. Add the potatoes to the simmering broth.
- Chop the onions and shallots, and press or mince the garlic. Saute them in a little olive oil until the onions are translucent. Peel and chop the carrots. Chop the celery. Add the onions, garlic, carrots, and celery to the simmering broth.
- While the soup simmers, make the dough for your dumplings. In a bowl, combine the flour, baking powder, and salt. Cut in the vegan butter using a pastry blender or fork until the mixture resembles coarse crumbs. Add the soy milk and dill, and stir until the dough is combined.
- Add the dough in rounded tablespoonfuls to the simmering broth. Sprinkle in dried thyme, basil, and black pepper to taste. Allow the dumplings to simmer uncovered for 10 minutes, then cover the pot and simmer for another 5-10 minutes.
- While the dumplings are simmering, saute the seitan in a little bit of olive oil. Add the seitan to the soup at the end, right before serving.
I recently tried a couple of really yummy recipes from Post Punk Kitchen, Isa Chandra Moskowitz’s website, that I wanted to share. The first is called Summer Seitan Saute With Cilantro & Lime. I make stir fries with seitan pretty often for dinner and was looking for a way to change it up a bit. This was perfect! Most of my stir fries are Asian inspired…soy sauce, sesame oil, rice wine, etc. But this one is more Mexican, almost like a deconstructed burrito. Very yummy! You can find the recipe here.
I stuck to the recipe pretty closely, but instead of jalapenos, I used a sweet bell pepper. I don’t like food to be too spicy, but I might try it with the jalapenos sometime, since they’re usually milder than other peppers, especially without the seeds. I also left out the mushrooms, as I seem to be the only vegan who hates mushrooms! Next time I will also increase the quantity of cilantro, because I just really like cilantro.
This recipe is definitely worth a try, and we’ll be adding it to our usual dinner rotation. Play with the flavors to make it your own!
The other recipe that I tried from Post Punk Kitchen was Tofu Omelets. Unfortunately I don’t have a picture, because we ate them up too quickly! She’s got a great photo on her website though. They were really yummy and pretty simple to make. Again, I pretty much stuck to the recipe with the exception of black salt. I couldn’t find it at the store, but I will keep my eye out for it to use in the next batch. I was surprised by how much these looked like actual omelets. The taste and texture weren’t quite the same as eggs, but pretty close. They were really yummy as their own thing.
Has anyone else tried some recipes recently that they really enjoyed? I’m always on the lookout for new dinner ideas to keep things interesting!
I recently made a really yummy recipe from the Post Punk Kitchen called Seitan & Broccoli with Pantry BBQ Sauce. There are tons of recipes on Post Punk Kitchen and you can easily search by recipe type or ingredients to find what you’re looking for. It’s the site of cookbook author Isa Chandra Moskowitz, and it’s definitely worth a look.
I mostly stuck to the recipe on this one, but I did change a few small things. In the BBQ sauce I did not use Sriracha hot sauce. I don’t really use hot sauce so I didn’t want to buy it just for this recipe. I also added shallots to the seitan and broccoli because I tend to put shallots in everything. Next time I make this, I will probably tone down the sweetness a bit and use slightly less vegetable broth. It was really good the way the recipe is written, but I think a slightly less sweet, thicker sauce would be perfect.
1 Tbsp olive oil
1 small yellow onion
3-4 cloves of garlic
salt and pepper to taste
1 package of seitan (about 1 lb)
3-4 cups broccoli florets
1/2 cup vegetable broth
2 Tbsp maple syrup
2 Tbsp molasses
2 Tbsp tomato paste
2 Tbsp peanut butter
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp prepared mustard
1/2 teaspoon liquid smoke
1/2 tsp Sriracha (optional)
- In a mixing bowl, combine all of the BBQ sauce ingredients and whisk until smooth. Taste the sauce to see if you need to add anything.
- Chop the onions and shallots and press or mince the garlic.
- In a large skillet or pan, sauté the onions, garlic, shallots, and sprinkle on the salt and pepper. Once the onions are lightly browned, add in the seitan and sauté until browned.
- Add the broccoli florets to the pan and cover it with a lid for about 5 minutes, stirring occasionally. Once the broccoli is tender, add the BBQ sauce and stir to coat everything.
- I served the BBQ seitan and broccoli with a side of homemade cornbread. You could also serve it over rice or another grain.
When I ate meat, which was quite a long time ago, I remember liking Chicken Marsala. It has to have been well over 10 years since I had it last, and I never tried making a vegan version. I’ve been sort of stuck in a rut with seitan, making the same meals again and again, so I thought, why not try to replicate an old favorite?
This recipe came out really well and will definitely be one that I return to often. Dipping the seitan in flour before pan frying it, gives it a really nice texture and the flour helps thicken the sauce. I think this is a recipe that both vegans and non-vegans will enjoy, which makes it a good choice if you’re having guests over and are wondering what to make.
2 packs of seitan (each pack is 1 lb)
1/4 cup of the broth that the seitan is packed in
1/2 small onion
1 bell pepper
3 cloves of garlic
2 cups Marsala cooking wine
4 Tbsp vegan butter
1/2 to 1 cup of flour
ground black pepper
- Drain the seitan, reserving 1/4 cup of the broth that it’s stored in. Place the seitan and 1/4 cup of broth in a medium sized bowl. Pour the marsala cooking wine over the seitan and allow it to marinade while you prep everything else.
- Thinly slice the onion, pepper, and shallots. Press or mince the garlic. Place two tablespoons of vegan butter in a skillet on medium high and saute the veggies.
- Remove the seitan from the marsala wine. When the veggies are done sauteing, add them to the marsala wine and set the liquid aside for now.
- In a medium sized bowl, place 1/2 cup of flower and a sprinkling of salt and pepper. You may need to top up the flour, salt and pepper as you go. Dip each piece of seitan in the flour to coat it.
- Place two tablespoons of vegan butter in the skillet and pan fry the seitan on medium high heat until golden brown and crispy.
- Add the wine and veggies to the seitan in the skillet. Add a pinch of dried parsley and dried rosemary. Allow this to simmer about 10 minutes so the sauce reduces and thickens.
- If the sauce isn’t thick enough by the end, you can sprinkle in a little flour or a little corn starch to thicken it. Start with just a sprinkling so it doesn’t get too thick.
- I served the seitan marsala with a side of garlic and shallot mashed potatoes. You could also serve it with your favorite veggie – broccoli or asparagus would go well.
I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!
1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
ground black pepper
sticky rice or noodles
- Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
- Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
- In a separate pan saute the seitan in sesame oil so the edges get crispy.
- Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
- Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
- Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
- In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
- Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.
My brother-in-law made this Sticky Rice with Seitan and Tofu over the holidays. It’s another recipe from the hsa*ba Burmese cookbook by Tin Cho Chaw. Hsa*ba means “please eat” in Burmese.
Like the previous recipe, this one also called for chicken. He substituted tofu and seitan, and it came out really well. I haven’t tried making this one myself yet, but I think it will work it’s way into my repertoire. It was very tasty!
1 1/2 cups sticky/glutinous rice
1 package of seitan
1 package of firm or extra firm tofu
2 Tbsp peanut oil
3 Tbsp fresh ginger thinly sliced or grated
4 cloves of garlic – pressed or minced
1 Tbsp dark soy sauce
2 Tbsp light soy sauce
3/4 cup Chinese rice wine
2 Tbsp black sesame oil
1 1/4 cups water
- Soak the rice in plenty of hot water for an hour. Then rinse it well and drain the water off using a sieve.
- Drain the tofu and cut into cubes. Drain the seitan and if it’s not already in bite size pieces, cut into smaller chunks.
- Heat the peanut oil in a saucepan and fry the ginger and garlic for about 30 seconds until it smells fragrant.
- Saute the tofu and seitan until lightly browned. Mix in both soy sauces and cook for a few more minutes.
- Add the rice, Chinese rice wine, black sesame oil, and water. Stir well, cover with a lid, and bring it to a boil. Then reduce the heat to a lower setting and let it simmer gently for 20 minutes until the rice has absorbed all the liquid.
- Taste and add more seasoning if desired.