Happy New Years Eve! This is my dinner for tonight – and it turned out FANTASTIC! I got the base of the recipe from Gardein’s website, but as is my way, I differed a bit. If you want the original recipe, please check it out here…if not, read on to enjoy my version. My changes are in italics 🙂
Note: Leave yourself I would say 1.5 to 2 hours to make this.
- 1 pack Gardein Chicken Scallopini, cut into cubes
- 6 1/2 cups of water
- 7 t “Better than Boullion” Vegan Chicken Stock
- 1 1/2 cup Spanish onion, sliced with food processor (fine shred)
- 1 cup Carrots, sliced with food processor
- 1 cup Fresh cut green beans
- 1 1/2 cup Frozen baby peas
- Dash of Poultry seasoning
- 3/4 t Thyme
- 3/4 t Sage (I used fresh chopped fine)
- 3/4 t Kosher salt
- 3/4 t Pepper
- 1 T Nutritional yeast flakes
- 1 T Soy sauce (reduced sodium)
- 3 T Canola oil
- 3/4 cup Flour
- 3/4 cup Earth Balance butter
- 3 puff pastry sheets rolled out (12×10′ – I use vegan filo dough)
- 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 5 min and add carrots, green beans, poultry seasoning, sage, thyme, salt and pepper. Continue to cook for 5-10 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 (I did this by placing it in a bowl in the refrigerator for 10 minutes).
- In a 9×12 inch pan, place two pastry sheets on the bottom, separated by a thin layer of canola oil.
- Pour on top of the party sheets in the glass casserole dish
- Cover mixture with the remaining puff pastry sheet (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges.
- Cut small slits in the top to allow breathing – I checked this every 10 minutes to make sure the sheets were not puffing up. If they do, gently stick them with a knife to get the air out.
- Bake for 35 min or until internal temperature reaches 165°F.