Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
VeganVic, 05/06/07
Freezer PieIngredients (use vegan versions): 2 sheets frozen vegan puff pastry, thawed
500g mixed frozen vegetables (like broccoli, carrot and beans)
1 medium onion, chopped
2 tablespoons olive oil
300g pack silken tofu
2 cups spinach, chopped
1/2 cup soy milk
1 tablespoon Dijon mustard
1 tablespoon vegan buttery spread and extra for greasing
1 teaspoon soy sauce
1/4 cup nutritional yeast flakes
pinch each of onion salt, oregano, thyme and rosemary
Directions:I made it up! (How smart am I??)
In a largish pan (I use a trusty cast iron beast), heat olive oil and fry onion until it's becoming tender but before it browns, add the frozen veggies and stir occasionally until they're defrosted. It's okay if the onion browns a bit at this point.
In a large mixing bowl, add remaining ingredients (of course not the pastry!) and combine. I use a great hand blender stick thing but if you don't have one of those you could use a blender or food processor. You want everything totally combined so that it looks not unlike a white sauce.
Add the sauce to the vegetable mixture on a low heat, mix and allow to bubble gently. If you feel the sauce is too runny for a pie's gravy, add a little more nutritional yeast or some corn flour to thicken it up. When it's all combined and heated through, remove from heat.
Prepare a pie dish lightly with vegan buttery spread and arrange first sheet of thawed pastry in it. If you have a round dish and square pastry don't despair; leave the corners overhanging and fold them on top of the crust later for a nice effect.
When filling is still slightly warm but not hot, spoon into dish, then patch the spinach in on top of it. (If you only have frozen spinach, incorporate it with the other frozen veggies instead of trying to put it on top.)
Lay final layer of pastry on top and press around the edges so that the bottom layer of pasty and the top stick together. Fold any loose pastry back on top and rub vegan buttery spread over it.
Pierce top with a fork 4 or 5 times and bake in a preheated moderate oven until top is crispy and golden.
