Stuffing-topped Pot Pie with Vegetables and Veggie Sausage

February 5, 2017 Brigitte Griffin Recipe

Ingredients:

2-4 links of veggie sausage

2 large yellow onions

4 stalks of celery

2 bags of mixed veggies, or carrots, green beans, prepared and cut into small pieces and frozen peas

small potatoes, 4, – cut into small pieces

¼ cup flour

1/3 cup oil, divided

1 ½ cups soy milk

3 ½ cups veggie stock, divided

1 teaspoon poultry seasoning, divided

½ teaspoon liquid smoke (optional)

½ teaspoon dry mustard

dry stuffing mix – I used Pepperidge Farm Cornbread stuffing

1 cup pecans or other nuts

¼ cup dried cranberries or ½ cup dried apples

french fried onions (commercial, canned)

 

Make a cream gravy:

Chop the onions and fry in a pan with 3T oil  and a little salt  until transparent and starting to brown.  Add ½ teaspoon of poultry seasoning when partly fried.   Reserve half for the stuffing.  Add ¼ cup flour to the onions, stir in and cook minute.  With a large whisk, whisk in soy milk and veggie stock slowly, letting it bubble and thicken.  Add dry mustard, smoke seasoning, stir and removed from heat.

 

Cook the veggies and veggie sausage and add to the gravy:

Cook the vegetables and add to the gravy.  Cut the sausage into bite-size pieces and brown in a little oil (Trader Joe’s Smoked Olive Oil is good for this) to refresh. Add to the gravy.

 

Make the stuffing topping:

In a large frying pan, add celery to the onions reserved from above, and continue to cook.  Add ½ poultry seasoning.  Add veggie stock and bring to a boil, per package instructions for the stuffing.  Add the stuffing, stir and let sit covered.  Toast the nuts, and chop finely.  Chop the dried cranberries or apples.  Add the nuts and dried fruit to the stuffing and mix through. You may need to work it in a bit.

 

Assemble and bake:

Oil a large casserole dish.  Scrape in the gravy with vegetables and sausage.  Dot on top spoonsfuls of the stuffing until it is spread evenly all over the top.  Sprinkle the french fried onions on top of the stuffing.  Bake at 375 for about 50 minutes.  If the top is browning too much, cover with foil.

Marian Heaney

Pot Pie


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