Ingredients
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2 (6 ounce) packages vegetarian chicken strips, lightlife smart strips chick 'n style seasoned veggie strips meat free (has 0 grams of fat and 14 grams of protein)
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2 cups peas and carrots
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1/2 cup chopped celery
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1/4 cup chopped red bell pepper (optional, for added vitamins and a sweeter taste)
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1/4 cup sauted mixed mushrooms (I like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less)
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1 1/3 cups vegetable stock (which has 0 grams of Fat)
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1/4 cup white wine (totally optional)
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1 teaspoon garlic salt
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1 teaspoon fresh tarragon (optional as well)
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1 teaspoon sage
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1 teaspoon thyme
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1 teaspoon white pepper (or black if you prefer)
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2/3 cup soy flour (for a THICK gravy, if you like yours thinner, don't use all of this, just use enough until its the c)
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2 teaspoons Worcestershire sauce
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1/3 cup chopped leek (or scallion or shallot)
Instructions
- Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
- Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
- Mix everything together, adding a little more soy flour if you'd like it thicker.
- Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
- Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
- Put into over at 400 degrees for about 25-30 minutes.
- Set for 5 minutes.
- Enjoy with no guilt!