Original recipe taken from Gardein iPhone app, then modified.
1 pack Gardein scallopini, cut into 1/4 cubes
6 cups vegan chicken stock
1 cup yellow onion, diced
1 cup carrots, peeled and diced
1/2 cup broccoli florets
1 cup peas
¾ tsp thyme, minced
¾ tsp sage, minced
¾ tsp sea salt
¾ tsp fresh ground pepper
1 tbsp nutritional yeast flakes
1 tbsp tamari soy sauce
3-4 tbsp Canola oil
¾ cup flour
¾ cup Earth Balance butter
1 puff pastry sheet rolled out to 12"x10"
Pre-heat oven to 375°F
Brown gardein scallopini in a sauté pan with 1 tablespoon canola oil. Season with salt and pepper. Remove from pan and set aside.
To make roux... melt Earth Balance in a sauté pan, add flour and whisk constantly until light brown in color. Cool and set aside.
In a 5.5 qt. stock pot cook onions in canola oil for 3 min and add carrots, sage, thyme, salt and pepper. Continue to cook for 5 min. Add already boiling stock and simmer for 5 min whisk in yeast flakes.
Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in gardein scallopini, tamari and peas. pour mixture into a large shallow pan to cool.
Once mixture is cool, pour into individual ramekins, glass pie pan or small casserole dish. cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits. Bake for 35 min or until internal temperature reaches 165°F.
6 servings | 15 min prep | 50 min cook
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