A recipe from the cookbook, Great Vegan Meals for the Carnivorous Family, by Amanda Logan.

  

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vegan | easy | veggie-packed | holiday | fall | winter

This is an exciting cookbook for omnivores and herbivores alike. It’s filled with hearty recipes that feel indulgent and comforting to anyone who loves food, and a relief to home cooks trying to feed all the different types of eaters in their families. They’ve actually been tested on carnivores, making the dishes in this cookbook pretty much a sure thing to serve to meat eaters and vegans alike. Lasagna, fajitas, tacos, burgers, po’ boys, risotto, crab-free crab cakes, chowder, mac-n-cheese, fritters, chili fries, brownies, doughnuts…yes, it’s all there and more, including chicken-free chicken pot pies. I’m so happy that Amanda gave me her recipe for Tastes Like Chicken Pie to share with you here. It will really give you an idea of the amazing quality of this cookbook. I have to tell you that when I tested these chickenless pot pies out on carnivores myself, they really really loved it. Even those that “don’t like mushrooms” loved it. And is there anything better than a comforting pot pie on a cold winter day? I can’t wait for you to try this!

KING OYSTER MUSHROOMS

The shredded meaty texture in these pot pies is easily achieved by dragging the tines of a fork along the big king oyster mushroom stems, as shown above. This is why king oyster mushrooms, with their wide stems (not oyster mushrooms) are key. I did have to go to a larger grocery store than my usual to find king oyster mushrooms.

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Note: I used the 10-oz ramekins (in photos).

4 8-OZ RAMEKINS

6 10-OZ RAMEKINS

ORGANIC COTTON OVEN MITT

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TASTES LIKE CHICKEN PIE RECIPE

vegan | easy | veggie-packed | holiday | fall | winter

Author’s note: This recipe was such a turning point for me.  The day these little guys emerged from my oven was the day I knew I could feed a family of fussy  carnivores and stay  true  to  my  own  food  journey.  These pies do taste just like chicken pie.  

Yield: 4 servings | Prep: 25 minutes | Cook: 20 minutes stovetop + 15 minutes bake | Total Time: 60 minutes

Ingredients

• 8 king oyster mushrooms

• 1 tbsp (15 ml) tamari

• 2 tbsp (30 g) vegan butter

• 1 white  onion,  finely  diced

• 2 medium carrots, peeled and diced

• 2 celery ribs, diced

• 2 cloves garlic, finely chopped

• 3 tbsp (23 g) all-purpose flour

• 2 cups (473 ml) vegetable stock

• 3 sprigs thyme, leaves removed and chopped

• 2 bay leaves

• ½ cup (118 ml) dairy-free milk plus + 2 tsp (10 ml) for brushing

• ¼ tsp pepper

• ½ tsp sea salt

• ½ cup (75 g) fresh or frozen peas

• 2 sheets vegan puff pastry, thawed

Method

1. Wipe the king oyster mushrooms down with a clean cloth to remove any grit.  Chop 1 inch (2½  cm) of the stalk to remove the tough base.  Carefully but firmly drag  the prongs of a fork down the length of mushroom to shred the “meat” (this is easier if you lay the mushroom down).  Place in a bowl and gently stir in the tamari, then  set aside.  

2. Melt the vegan butter in a large pan over low to medium heat and add the onion, carrots, celery and garlic.  Cook for around 5 minutes or until the vegetables are  tender.  Stir in the flour and cook for another 3  minutes, stirring occasionally.  Add the vegetable stock, thyme and bay leaves and stir in the milk, pepper and sea  salt.  Bring the mixture to a simmer.  Stir in the shredded mushrooms and reduce the heat to low.  Cook the pie filling for 10 minutes or until the liquid has reduced to a pie gravy consistency.  Remove from the heat, stir in the peas and set aside while you prepare the puff pastry.  

3. Preheat the oven to 420°F (215°C).

4. To prepare the pastry, place a ramekin or pie pot upside down on the thawed pastry and cut a circle a half-inch (1-cm) larger than the dish lip.  Repeat with other ramekins.  Fill each ramekin with pie filling before laying the pastry over the top.  Gently press the edges of the pastry to the side of the ramekin and cut a small slit in  the center of each pastry top.  Brush a small amount of dairy-free milk on top (not the sides) of the pastry and place the pies in the oven for 15 minutes or until the  pastry top is golden. 

Reprinted with permission from Great Vegan Meals for the Carnivorous Family by Amanda Logan, Page Street Publishing Co. 2018. Cookbook photo credit: Amanda Logan.

Did you make this recipe? I’d love to see it, and so would Amanda! Please share on Instagram: @mygoodnesskitchen #mygoodnesskitchen @beautifulingredient #beautifulingredient