Soy Curl Pot Pie

Looking for comfort food for the Fall season?

INGREDIENTS:

• 1/2 bag of Butler Soy Curls

Re-hydrate the Soy Curls using the following:

Salt or liquid aminos
Poultry seasoning
Garlic powder
Onion powder

• 1/2 cup of onions
• 2-3 cloves of garlic
• 1 tsp cornstarch
• 1/2 bag of frozen vegetables
• 1 pie crust or cornbread mix
• Creamy Cashew Soup Base:

1/2 cup raw cashews (soaked if not using a high-speed blender)
1/2 cup water or broth or nut milk
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp fresh lemon juice
1 tsp corn starch

• Pie crust – Cornbread mix can be prepared and used to top the pie in place of a pie crust.

DIRECTIONS:

1. Rehydrate soy curls and if you’d like you can fry in an air-fryer for 2 minutes or bake in the oven for 10 minutes to get some crispiness on those edges.
2. Stir-steam 1/2 cup of onions adding seasoning/flavor along the way.
3. Prepare the “Creamy Cashew Soup Base” by placing all of its ingredients into a blender. Add about 1 tsp of cornstarch at the end so that it will thicken as it cooks in the pan.
4. Add vegetables, soy curls and soup base to the pan with the onions. Stir until thickened.
5. Add the pot pie mixture to your baking pan. You may want to add a dab of oil to the baking dish before adding pot pie mixture.
6. Bake in the oven for 20 – 30 minutes at 350 degrees Fahrenheit.
7. Serve with a simple side salad. One possibility may be spinach, carrots, nuts/seeds and an oil-free dressing.
8. ENJOY!

Watch the video: