Monday, February 14, 2011

Vegan Chicken Vegetable Pie






Last week I was in the mood of making a vegetable pie. Since I now follow a low Glycemic vegan diet, nutrition and low glycemic foods is essential to prevent any allergies to arise.

 I began by making a super nutritious pie crust made with Garbanzo/Fava flour. This flour is very high in protein and its made with only organic products. My pie came out wonderful and the crust was soft but firm for the base of the pie. I hope you all like it. I am planning to make this pie for our church missionaries in March, but this time I am adding to it lots of non dairy mozzarella cheese.


Here's my dough recipe:

1 c. organic garbanzo/Fava flour 

1/2 c. spelt

1/2 tsp. sea salt

2 T. Non dairy butter

2 T. vegetable oil

2 tsp. white vinegar

2 T. warm water


Mix dough ingredients well in a mixing bowl then press this mixture into a pie pan that is previously sprayed with Crisco Extra Virgin Olive Oil non-stick spray. Then once the pie crust has been well arranged inside the dish, smear the inside of the crust with your non dairy butter...as shown below and then set the dish aside.





Vegetable & Chicken Mixture:

1 package of Chicken Seitan
(cut in small pieces)

4 asparagus stems
(chopped in small pieces)

4 med. cauliflower crowns
(chopped in small pieces)

5 Brussels sprouts
(chopped in small pieces)

3 med. mushrooms
(chopped in small pieces)

6 cherry tomatoes 
(sliced in half)

1 yellow onion
(chopped in small pieces)

10 mini carrots
(sliced in half)

10 pieces of butternut squash
(chopped in small cube pieces)

1 tsp. onion & garlic powder


1/2 tsp. sea salt

1/2 tsp. red crushed peppers

1/2 of a red & yellow pepper
(chopped in small pieces)

1/2 tsp. Adobo

1 T. olive oil

1 envelope of Organic Shitake Mushroom Gravy Mix


Mix all ingredients well in a large bowl except the Shitake Mushroom gravy mix,  then mix the gravy mix with only a little bit of warm water to disolve the gravy and to create a batter. Then pour the gravy over the veggies, mix well and then pour your veggies over the pie crust. Organize the veggies well inside the pie crust and cover with aluminum foil...bake for 1 hour at 375 degrees.  

ENJOY!




Here are some products I have recently purchased to incorporate into my low glycemic diet and they are great.


Crisco 100% Extra Virgin Olive Oil non-stick spray







Orzo 100% Semolina Tomato-Spinach Pasta


Wheat free-Gluten free-Dairy free Garbanzo/Fava Flour

From my Caribbean Vegan Kitchen to yours...SALUD!





4 comments:

  1. I love seiten! Never have them as a savoury pie filling though. Looks so satisfying and tasty!

    ReplyDelete
  2. You sure are being creative with your dishes due to your allergies. You are doing a great job!

    ReplyDelete
  3. your pot pie looks so great!
    the fiance has been asking about making one soon, so this looks like a great recipe to try out, thanks so much for sharing!
    :)

    ReplyDelete
  4. This looks great Millie! My son love veggie pot pie.

    ReplyDelete

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