Not all vegan food is super healthy and sometimes there is a need to eat something less than nutritious in order to fulfil a craving. I love puff pastry but since changing to a vegan way of life, usually purchasing puff pastry is not an option. That being said there are a couple of “accidentally vegan” products on the market. Always read the labels of anything you buy. To protect against allergic reactions and their reputations, companies will often put on their labels a warning that says “may contain nuts or dairy” because the product is made in a facility that uses those ingredients in other products. I will occasionally purchase something made in a facility that uses dairy in other products. If the ingredient list does not have an animal product in it, then it is good enough for me. I am sure any strict vegans will not be happy by this and to them I apologize. Here is a recipe I make occasionally using an “accidentally” vegan puff pastry product found in some super markets.
3 carrots, chopped
1 large potato, diced
1 medium onion, diced
2-3 cloves of garlic, chopped fine
½ lb mushrooms, chopped
1 shallot, chopped fine
3 – 4 celery stalks, chopped
½ cup green or yellow beans, sliced into 1 inch pieces
5 spears of asparagus, in 1 inch pieces
½ cup green peas
½ pkg of puff pastry (thawed)(Tenderflake and Pepperidge Farm brands are accidentally vegan)
3 Tb. avocado oil
¾ – 1 cup veggie broth (your vegetables will add more as they cook)
3 – 4 Tb. Arrowroot flour or cornstarch (more if needed)
Salt and Pepper
- (for this recipe, you can use an assortment of vegetables depending on your preferences, just chop them up into small bite sized pieces) Altogether you want to have at least 8 cups of chopped vegetables because cooked they will shrink
- If this is a “Tricken” pot pie, use one package of Gardein’s Chick’n Scallopini or Chick’n Strips, thawed and diced. If not using the Chick’n you can substitute chickpeas or firm tofu if you like
Put onions, garlic, shallots, and mushrooms in pot with oil and stir fry gently until onions clarify. Add the rest of the chopped vegetables, broth and Chick’n or tofu if you are using it. Cook, stirring often for 15 minutes until broth gets hot. Add arrowroot flour or cornstarch mixed with a small amount of water or cold broth. Mix well until broth gets very thick. Season to taste with salt and pepper.
Put all ingredients into shallow casserole dish that will hold your mixture without overflowing (I use an oval 1 ½ qt. Corningware dish). Roll out pastry as per directions making it large enough to overlap the edges of the casserole dish. Bake at 400F on a baking tray to catch spills for 30-45 minutes until puff pastry has risen and is golden brown. Serve with a tomato/avocado side salad.
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 3. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!