Chickenless Pot Pie with Sweet Potato Biscuits

This recipe can be made ahead and warmed up for a meal. I recommend, though, it's best to make the Sweet Potato Biscuits fresh, right before your meal!

Chickenless Pot Pie
2 cups of soy curls (use the smaller, bite-sized pieces)
1 cup low-sodium vegetable broth
2 T low-sodium soy sauce
1/2 t poultry seasoning
1 t Trader Joe's Vegan Chickenless seasoning (optional)

1/2 cup of low-sodium vegetable broth (plus more if needed)
1/2 yellow onion, diced small
2 carrots, peeled and chopped in small cubes
2 stalks of celery, chopped small
2 cloves of garlic, minced
2 medium to large Yukon Gold potatoes, peeled and diced small

1/4 t dried thyme
1/4 t dried rubbed sage
3/4-1 t salt 
scant 1/4 t black pepper
1/2 t Trader Joe's Vegan Chickenless seasoning (optional - use less salt if you include this)

2 T white whole wheat flour or whole wheat pastry flour
2-2 1/2 cups low-sodium vegetable broth
1/2 cup frozen peas

In a medium-sized bowl, whisk together 1 cup of veggie broth, soy sauce, poultry seasoning, and Trader Joe's Vegan Chickenless seasoning, then add the soy curls. Stir to combine well. Stir about 3 or 4 more times while you are working on the rest of the recipe, letting the curls soak up all (or most of) the liquid.

Add 1/2 cup of veggie broth and the chopped onion, carrots, and celery to a large pot. Cook for several minutes on medium-high heat until tender. Add the garlic and potatoes and cook covered over medium heat for 8-10 minutes. Add more veggie broth if it starts to get dry in the pot. Stir occasionally, then re-cover. When the potatoes are just fork tender, reduce to a simmer; add in the spices and the soy curls. Stir together well.

Sprinkle the flour over the veggies and stir in well while slowly adding in the 2 (or more cups) of broth as you stir. Add in the frozen peas and stir to combine. Continue to cook on a simmer until the sauce thickens. Taste to see if you need more salt. If not, remove from heat and serve with SWEET POTATO DROP BISCUITS.

Recipe Inspired by Brand New Vegan and Isa Chandra Moskowitz

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