Chicken-less Pot Pie
Plant-based pot pie with creamy almond milk filling, savory veggies, and seitan in a flaky crust—healthy and delicious!
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Cooking tools:
- Rolling pin
- Pie dish
- Skillet
- Whisk
- Fork
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Parchment paper
- Wax paper
Ingredients
- Extra virgin olive oil
- 2 cloves fresh garlic, thinly sliced
- 1 small red onion, thin half-moon slices
- Sea salt
- ¼ cup sprouted whole wheat flour or whole wheat pastry flour
- 2 vegetable bouillon cubes
- 3 cups unsweetened organic almond or soy milk
- 1 tablespoon white miso
- 2 stalks celery, diced
- 1 carrot, diced
- 1 small yellow squash, diced
- 1 small zucchini, diced
- 1 cup fresh/frozen peas
- 2 cups shredded seitan
- ½ teaspoon ground sage
- 1 ¼ cups sprouted whole wheat flour or whole wheat pastry flour
- pinch sea salt
- 1/3 cup avocado oil
- Cold water
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