SAVORY VEGAN POT PIE

Think you can't have a delicious pot pie being a Vegan? Think again! Here's a delicious recipe for you to try.

4 cubes vegetable bouillon or faux chicken bouillon
2 1/2 cups hot or boiling water
1/2 cup nutritional east flakes (available at health food stores)
1/2 cup flour
1/2 cup oil
1 tsp garlic salt
1/2 tsp pepper
1 15.5 oz can potatoes, diced
1 1/2 cups frozen or caned/drained mixed corn kernels, peas, and diced carrots
1/2 lb faux chicken, cut into tiny cubes (try Worthington food's chick-ketts)
1 box puff pastry sheets

First things first. Preheat the oven, of course to 400 degrees. Mix the vegetable or faux chicken bouillon with the hot water to make a stock. Set aside.

Next, combine the yeast and flour in a large pot and stir constantlly over low heat, until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in teh stock, the garlic salt, and teh pepper. Add the vegetables and faux chicken and cook this for 10 minutes.


After you have that mixture cooked you are going to roll out one sheet of puff pastry adn place in a 9 inch pie dish; trim to fit. Pour in teh filling and cover with teh other sheet, cutting adn crimping the edges and making several 1 inch slices on top. Bake for 20 minutes or until the pasty is golden and puffed. I dare you to tell that these are Vegan. They're delicious!