13. slowcooker pot pie.

Hoping to cook more healthy, homeade meals, I picked up Vegan Slow Cooker. I feel like other than oatmeal and chili, I dont ever know what to make in my crock pot. This book definitely breaks that mold; there are lots of stews, casseroles, breads, and even seitan recipes. I was very intrigued. The first thing I attempted to make was this pot pie recipe. I don’t know that I ever even had a pot pie before. What was really interesting about this recipe is right before you are done cooking it all day, you roll out some biscuits, throw those on top and you have a biscuit-like crust to serve with your pot pie. This was really comforty, perfect for winter, and it felt so healthy to be eating lots of fresh vegetables. The recipe calls for frozen vegetables, but other than corn, I used all fresh. Don’t leave out the green beans; those were my favorite part!

Heres how you do it:

Cut up onion, 2 cloves garlic, carrots, celery, green beans, peas, corn, etc (it also says to use leftover beans, tofu, or whatever else you have on hand) and dump in crockpot. Add 1 cup water, 1 veg-chicken bullion cube, 1 teaspoon dried thyme. Cook this in your crockpot for about 4-6 hours. (add a little more water if you are going to be cooking longer)

Once its almost done cooking, add 2 tablespoons of flour and mix.
Saute some seitan (I use uptons original style) and add to the crock pot.
Prepare your biscuits: Combine all biscuit ingredients in a bowl and mix with a fork until it comes together in a dough.
1 cup whole wheat flour, 1/2 tspn salt, 1/2 tspn thyme (optional), 1 1/2 tspn baking powder, 3 Tablespoons olive oil (i think i only used 2), 1/2 cup unsweetened non dairy milk

Turn this mixture onto a floured surface and roll out about 1/2 inch thick and cut into circles with the rim of a glass. Place in the slow cooker on top of the filling. Turn the slow cooker up to high and cook about 30-45 minutes.