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Gardein Holiday Recipes, pot pie and stuffed scallopini

Post written by VegBlogger. Follow me on Twitter.

Looking for a new vegan or vegetarian holiday meal recipes to try? Check these recipes out by Chef Tal Ronnen, author of The Conscious Cook. They use Gardein products (see Gardein product reviews), so half the work is already done! Enjoy!

Gardein Pot Pie
1 pack gardein scallopini, cut into ¼ cubes
· 6 cups vegan chicken stock
· (i.e. Better Than Bouillon)
· 1 cup yellow onion, diced
· 1 cup carrots, peeled and diced
· 1 cup peas
· ¾ teaspoon thyme, minced
· ¾ teaspoon sage, minced
· ¾ teaspoon sea salt
· ¾ teaspoon fresh ground pepper
· 1 tablespoon nutrional yeast flakes
· 1 tablespon tamari
· 1 puff pastry sheet rolled out to 12”x10”

· ¾ cup flour
· ¾ cup Earth Balance Butter

pre-heat oven to 375 degrees   

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 3 min. and add carrots, sage, thyme, salt and pepper. Continue to cook for 5 min., add already boiling stock and simmer for 5 min. Whisk in yeast flakes. Add the roux a bit at a time and contiune 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, pour into indiviual ramekins, glass pie pan or small casserole dish. Cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits. Bake for 35 min. or until internal temperature reaches 165 degrees Fahrenheit.

makes 6 servings

 Gardein_pot_pie[1] (Gardein pot pie)

Holiday Stuffed Gardein Scallopini 
· 8 gardein scallopini
· ¼ cup vegan butter (try Earth Balance brand)
· 1 cup finely diced onion
· ¾ cup finely diced celery
· 3 oz. assorted wild mushrooms, thinly sliced (try shiitake and oyster)
1 teaspoon sage
· ½  teaspoon dried thyme
· ½  teaspoon dried rosemary
· salt and pepper, to taste
· ½  loaf French bread, cut into 1/2 inch cubes and toasted in a 300°F oven to dry out
· 1 cup faux chicken broth or vegetable stock

Flour Dredge
· ¼ cup flour
· ¼ teaspoon sage, minced
· ¼ teaspoon thyme minced
· ¼ teaspoon rosemary, minced
· salt & pepper to taste

Thaw gardein scallopini. Once thawed, press to ½ their original thickness and join 2 together at one end. In a large sauté pan, heat vegan butter and sauté onions and celery for 3 minutes. Add mushrooms and dried spices and cook for 5 minutes. Add cubed bread and turn off the heat. add stock and gently toss. Let sit off the heat until most of the liquid has been absorbed by the bread. Once stuffing mixture is cooled, evenly scoop onto joined scallopini leaving ¼” around edges. Cover with remaining evenly pressed scallopini and seal all edges. Dredge lightly in flour dredge mix and pan fry until all edges are brown. Transfer into an oven safe pan and bake at 375º degrees Fahrenheit for 25-30 min or until internal temperature reaches 165 degrees Fahrenheit. Serve with your favorite roasted vegetables and veggie gravy or our cranberry cabernet sauce.

makes 4 servings

(holiday stuffed Gardein scallopini) 


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