I couldn’t let Halloween night slip away without a big glass of Phantom wine and a silly dinner. The idea to make these pot pies came from a Babble.com article by Brooke McLay and you can find her article here. Thanks for the super awesome idea Brooke!!
Weirdly enough I had found some vegan friendly crescent rolls in a can a few weeks ago so I had stashed one in my fridge. When I’m without bread in a can I’d just make a biscuit dough, but you could use pizza dough or bread dough too.
Instead of making black olive eyes like Brooke did, I took small pieces of dough shaped them into little balls and rolled them in smoked paprika. I used black sesame seeds for the pupils. You have to look for them carefully in my haphazard photos.
This is more of a non-recipe but its similar to my Pantry Pot Pie in The Vegan Slow Cooker so you could use that recipe for the filling. (Or any leftover stew!)
I made my filling with organic frozen veggie mix, pressed tofu diced small, diced potato, thyme, basil, vegan sour cream, nutritional yeast broth powder and a little water.
In the future I’d cook the potato first to make it all go quicker. I wasn’t thinking and just threw everything together in a sauce pan. Then I had to wait for the potato to cook. It wasn’t the end of the world, but it would make it easier if I had baked that potato in the slow cooker during the day.
But it came together and formed a great creamy sauce that had a great herb flavor. You should look at Brooke’s article for more info on making the monsters look good. Honestly I rushed through it a bit and hers look perfect.
I hope you all had a fun Halloween. We got zero trick or treaters at our new house so I get all the Full Moon Clif bars for myself. They are 1/2 price at Target if yours hasn’t sold out of Halloween goodies. It’s the perfect time to stock up and the expiration date is June 2013 same as the release of my next book!
The Great Vegan Bean Book, is now available for pre-order on Amazon!