You’re probably looking at the ingredient list and method and
thinking, “Boy, does this look long and complicated…” and you could
not be more wrong. It’s actually really easy! I had some tofurky chicken slices in the fridge so
I used that, but you can easily substitute them with your favourite
chicken-like substitute or protein. I’ve used seitan, chickpeas and even tofu.
I also found a generic-brand no-name puff pastry that is accidentally vegan!
Yay!
A lot of the cheaper puff pastries our there use oil or
vegetable shortening instead of butter—so look out for that when you’re doing
your shop. Alright, well I hope you love this vegetarian chicken pot pie
recipe as much as I do. I am going to take these two pups for a little play in
the snow. Keep warm, and if you’re looking for more stew or soup ideas check
out my vegan
Gumbo, Hungarian
Goulash or Potato soup recipes!
Ingredients
- 3 tbsp coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 1 stalk celery, chopped
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full recipe : www.theedgyveg.com