Vegan "Chicken" Pot Pie With Gardein

Gather the ingredients. Preheat oven to 375 F.

Brown the cut Gardein scallopini in a sautee pan with 1 tablespoon of the canola oil. Season with a little bit (about 1/4 teaspoon each) of salt and pepper. Remove from the pan and set aside.

To make a roux, melt the vegan margarine in a saute pan, add flour, and whisk constantly until light brown in color. Cool and set aside.

In a large soup or stock pot, heat the vegan chicken stock until gently simmering. Keep this simmering and hot for the next step.

In a 5.5-quart stock pot, cook onions in canola oil for 3 minutes and add carrots, sage, and thyme, along with the rest of the salt and pepper. Continue to cook for 5 minutes. Add the already-simmering vegetable stock and simmer for 5 minutes. Whisk in nutritional yeast flakes.

Add the prepared margarine and flour roux a bit at a time, and continue to cook as the sauce begins to thicken. Stir in the Gardein scallopini, tamari, and peas. Pour mixture into a large shallow pan to cool.

Once the mixture is cool, pour into individual ramekins, a glass pie pan, or a 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 F.