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Buffalo Potpie

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5 from 1 review

If you miss the flavor of Buffalo chicken wings, you will love this potpie.  It starts with sauteed veggies combined with Soy Curls and a creamy Buffalo-style sauce, is topped with slightly sweet cornbread, and baked to bubbly perfection.  The flavors, colors, and textures make this dish comfort food for sure!

Ingredients

Veggies

  • 4 ounces Butler Soy Curls
  • 1 onion, diced
  • 2 cups shredded carrots (about 4 medium)
  • 3 celery stalks, diced
  • 4 garlic cloves, chopped

Sauce

  • 2 cups unsweetened plant-based milk
  • 1/4 cup raw cashews
  • 1/4 cup hot sauce (such as Frank’s Red Hot)
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt or to taste

Cornbread

  • 1 cup fine cornmeal
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup unsweetened plant-based milk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon pure maple syrup (or other liquid sweetener)
  • 1 1/2 teaspoons apple cider vinegar

Instructions

  1. Preheat oven to 350°F.
  2. Put the Soy Curls in a bowl and cover with warm water.  Soak for 10 minutes or until fully rehydrated.  Drain.
  3. In a large skillet, saute the onion in a small amount of water over medium-high heat until tender.  Add the carrots, celery, and garlic, and continue to cook for 3-5 minutes.  Stir in the Soy Curls and remove from the heat.
  4. Combine all the sauce ingredients in a high-powdered blender and blend until smooth and creamy.  Add the sauce to the skillet and mix well.
  5. Transfer the mixture to a 9 x 13-inch baking pan, evenly spreading it out.
  6. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.  Add the milk, applesauce, maple syrup, and vinegar, and mix just until the flour is moistened.  Drop the cornbread batter by the spoonful on top of the casserole, covering it completely.
  7. Bake for 20 minutes or until the cornbread is baked through and the top begins to brown.  Serve warm.

 

Notes

I love to add peas, chopped spinach, or chopped kale to this recipe for color and added nutrition.

Find it online: https://plantpurecommunities.org/recipes/buffalo-potpie/