No Evil Foods

Ingredients

• 2 ½ cups broth
• ½ cup cashews
• 3 tbsp + 1 tsp olive oil, divided
• 10oz Comrade Cluck
• 1 onion, diced
• 1 cup ½-inch diced sweet potato
• ¾ cups ½-inch diced Yukon gold potatoes
• 2 garlic cloves, minced
• 3 tbsp flour
• ½ tsp dried thyme
• ½ tsp dried sage
• ½ tsp dried rosemary
• ½ tsp salt, or to taste
• black pepper
• 1 cup frozen peas
• vegan puff pastry

The How-To

1. Defrost puff pastry and preheat oven to 425ºF.
2. Blend cashews and broth until creamy, set aside.
3. Sauté the Comrade Cluck strips in a pan with 1 teaspoon of oil over medium heat until lightly browned. Set aside.
4. Heat 3 tablespoons of olive oil in a pan over medium heat and add the onion, sweet & regular potatoes, garlic, and a pinch of salt. Cook until the potatoes are fork tender, about 10 min. Turn down heat if it starts to brown. Sprinkle over the flour, thyme, sage, rosemary, salt, & black pepper and cook for 1 min.
5. Add the Comrade Cluck, the cashew-broth cream, and frozen peas and let cook until it thickens to a gravy, about 5 min. Add water to thin if necessary.
6. Transfer the stew to individual ramekins or a 9” cast iron or pie dish. Roll out the puff pastry to about a 9” x 15” rectangle and cut out circles to cover the ramekins or a large one to cover a pie. Place over center of stew and cut slits to vent.
7. Bake on a tray at 425ºF for 15 minutes or until the stew is bubbling and the puff pastry is golden. Serve warm.