I tried this and it was good! Here’s my feedback with it:
- I don’t think the rosemary or bay leaves do much. The vegan chicken bouillon overpowered a lot of the flavor of the fresh herbs so I think using the dried stuff would work fine in a recipe like this. I might try it again with a veggie broth instead and see if I can taste the fresh herbs better that way. I think I will also try it using dried herbs to see if this can be a good weeknight dish, since I don’t usually have fresh sage and thyme in my fridge.
- I added the juice of half a big lemon. I know most people use white wine but I didnt have any. I’ll try that next time.
You must log in or register to comment.
The image is a thoroughly unacceptable way to cut and serve a pot pie. There is an unequal distribution of crust / crust type, and if the center is continuously ignored like that, it will result in significant filling losses. This is a tragedy that can never be unseen . . .
I love Vegan recipes… but I have a teensy pet-peeve with calling something Vegan insert non-vegan recipe
Just call it a new recipe, or describe it by what’s in it.
Calling it vegan insert non-vegan recipe makes sense if it’s mimicking a non-vegan recipe. Lots of vegans grew up with non vegan food and would like a vegan recipe that tastes similar, and this makes it easy to find using a search engine
In some instances that may be reasonable. But, this could just be Vegan Pot Pie. Pot pie can be made out of lots of different things, almost all of them are mostly vegetable anyway. Searching isn’t really helped by adding ingredients to the title that aren’t actually in the dish. And if you were going the fake-meat route, it should be “Vegan-Chicken” as a compound word, not “Vegan Chicken”.
Chick-Un
We call it vegan meat dish because it is the same style in taste but without the animal products.
You should be consistent and also have a pet-peeve about Easter eggs being called eggs when they don’t contain eggs.
By definition, not a chicken pot pie. No chicken inside. Come on…
