Thanks to St. Lawrence Market I have become a believer in tofurkey. It was succulent, flavourful with autumn herbs and did not have the overly meaty texture that I and many other vegetarians detest. (Why give up eating meat only to eat things that mimic the look and texture of meat?)
So what do you do with the leftovers? Yes even vegetarians have surplus food at Thanksgiving. This week’s Meatless Monday feature is a loose recipe for using up leftover tofurkey.
Tofurkey Pot Pie
Most of the work is done for you. All you need to do is slice and dice. A pre-made pie shell wouldn’t come amiss either.
Slice up remaining tofurkey into bite size chunks. Dice up some carrots, onion and celery. If you’ve got some peas and mushrooms kicking around through them into the mix too. After preparing and eating a Thanksgiving feast this recipe will be a breeze.
- Cook onions and garlic in some oil. Add carrots, celery, peas and/or mushrooms.
- When vegetables are soft add a little bit of flour and some vegetable stock. If you don’t have vegetable stock, simply use a vegetable bouillon cube dissolved in warm water. Cook until mixture thickens. Add tofurkey chunks and stir to combine.
- To season, use some salt, pepper and herbs (fresh or dried). Think Simon & Garfunkel (i.e. “Are you going to Scarborough fair…parsley, sage, rosemary and thyme…”)
- Pour mixture into pie shell and bake until done. (Option: double pie crust; one for the top and one for the bottom.) Generally you cant’ go wrong with a 350 degree Farenheit over for 35 minutes. Adjust amounts, seasonings and cooking time depending on how much leftover tofurkey you need to use up.
If this recipe isn’t specific enough for you then wait for our cookbook to come out! Happy experimenting in the vegetarian kitchen! Let us know if you tried this recipe.