Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
nubbyknowhow, 11/27/06
What to do with the Thanksgiving Leftovers?Ingredients (use vegan versions): 1/2 cup polenta
1 1/2 cups water
2 tablespoons vegan margarine
whole wheat or spelt flour, or both
Tofurky leftovers and stuffing
chopped carrots, frozen peas, corn
1/2 diced sweet potato
leftover vegan gravy
leftover greens
salt and pepper
lightly oiled pie pan
Directions:Boil the 1 1/2 cups water, add 1/2 cup polenta, stir until thickened. Once thickened add margarine. Stir until completely melted within the polenta. Pour polenta into a mixing bowl and let cool for about 5-10 minutes.
Now, add 1/2 cup of flour, and keep adding in 1/2 cup increments until a dough starts to form. Roll the dough out onto a cutting board and then cut to size of pie pan. Press to form pan. You should have some leftover dough, this will be used to cover the top of the pie, like a pot pie.
Now, add your leftovers! I put Tofurky and stuffing on the bottom, drizzled some gravy, added the diced sweet potatoes (I roasted these for about 30 minutes at 300 degrees to make sure they would be cooked in the pie). Add your corn, peas, greens and drizzle with gravy.
Cover the top of the pie with the other piece of rolled out dough, make sure to put at least three slits in the top of the dough so the pie can breath.
Cook the pie at 400 degrees for 45 minutes to an hour, until crisp and golden brown.
I had so many leftovers and I was sick of eating them in the same context, so I decided to experiment with something different.
Enjoy.
Serves: 4
Preparation time: 25 minutes
