Vegan meat pie may seem like an oxymoron, but my fiancé and I both love having it during the holidays. This year, however, our holidays were chaotic and there was no time for the long process of making filling, and dough and then putting it all together. We decided to make it after the holidays instead’and all the work (disclaimer: my fiancé did it all) was worth it. The pie has lasted us for many meals, and we even made some mini ones to freeze for busy weeknights when we don’t have time to cook.
2 cups textured vegetable protein (TVP)
2 cups vegetable broth
2 cups potatoes, chopped
2 ribs celery, chopped
1 large yellow onion, diced
2 cloves garlic, minced
1 tbsp tamari or braggs
½ tsp sage
½ tsp thyme
¼ tsp ground cloves
Salt and pepper, to taste
3 cups organic, all-purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
¾ cup earth balance margarine or vegetable shortening
2 tsp apple cider vinegar
1/2 cup cold water
In bowl, whisk together flour, salt, pepper. Cut in margarine or shortening until crumbs form. Whisk vinegar and water, and slowly add to flour mixture just to combine.
Roll the dough into a ball, wrap in plastic wrap and refrigerate for one hour.
In large bowl, combine TVP with one cup of boiling water. Set aside.
While dough is cooling, cook the vegetables (minus potatoes) in olive oil on medium heat in a large pot. Add the potatoes, tamari, spices, salt, pepper and TVP. Add broth, and then add enough water to cover the mixture.
Cover and bring to a boil, then reduce heat and let simmer until potatoes are cooked through.
Separate the dough into two equal-sized balls and roll them out on a floured surface. Lay one inside a pie dish, add the filling and then cover with the other one. Seal the edges with a fork.
Bake in a 375 F oven for one hour, or until lightly browned.
-Katharine Watts, Associate Web Editor