Here’s an awesome veganized version of an old classic – using individual-sized souffle dishes.
- Servings: 4
- Serving Size: 1 pie
- Cuisine Type: American
- Recipe Type: Veggie Mains
For the filling:
- 16 oz. “turkey” roast, cubed
- 1 C celery
- 2 garlic cloves
- 1/2 C buttery spread
- 2 C yellow onions
- 2 C carrots
- 3/4 C flour
- 5 C vegetable broth
- 1/2 t salt
- 1/4 t black pepper
- 1/2 t thyme (dried)
- 1/4 C soy or almond milk
- 10 oz. green peas (frozen)
- 1/2 C parsley (fresh)
For the pastry:
- 4 C flour
- 2 C buttery spread
- 2 t salt
- 1-1/2 t baking powder
- 3/4 C cold water
- 1 egg replacer (optional)