More veganizing of old favorites

A couple of new additions. I got a little more adventurous this week and made two family favorites - this time in a veganized fashion! Kinda tricky but both turned out pretty yummy. Not exactly the same flavors but pretty good none-the-less and very good stand-ins I think. First pic is the veganized Chicken Divan (creamy broccoli and chicken casserole topped with cheese) made with Gardein Scallopini and the second pic is the veganized "Fo Fars" (meat pastries) made with Gardein steak

Vegan "Chicken" Divan
(this makes a small casserole dish - if you are having company, I would suggest doubling the recipe)
1/4 cup vegan butter
1/8 cup flour
1 3/4 cups faux chicken broth
1/2 cup cashew cream
1 t curry powder
1/2 cup Veganaise
2 t olive oil
2 Gardein Scallopini fillets
1 1/2 cups blanched broccoli spears
Topping:
1/2 cup bread crumbs
1 1/2 T vegan butter
1/2 t salt
1 t curry powder
In a medium saucepan over medium heat, melt butter. Whisk in flour to form paste. Slowly whisk in the broth, being careful not to let lumps form. Stir until smooth and bubbly. Add cashew cream and curry powder, stirring to incorporate. Remove from heat and stir in Veganaise. Set aside. Cut scallopini fillets into bite-sized pieces. Heat skillet and add olive oil. Add scallopini and cook until browned. Coat small casserole dish (8x8 would work but if you have a bit smaller dish, it will fit a tad better - I used a 4x8) with cooking spray. Cover bottom of dish with broccoli. Top with scallopini. Pour sauce evenly over broccoli and scallopini. Melt remaining butter. Add bread crumbs, salt and curry powder. Sprinkle mixture over casserole. Bake in 350 degree oven for 20 min or until casserole is lightly browned and bubbly. Serve over rice.


Fo Fars
Pastry crust:
1 1/2 cups flour
1/2 t salt
1/2 cup vegan shortening
4-5 T cold water
Stir together flour and salt. Cut in shortening until crumbs form. Add water one tablespoon at a time until dough sticks together. Form 8 balls of dough. Roll out each ball into a circle. Set aside.
Filling:
1 package Gardein Steak Tips, chopped into small pieces
2 t olive oil
1 onion, chopped
1 1/2 t sea salt
1 t freshly ground pepper
In a skillet over medium high heat, add olive oil. Add onion and cook for 3 min. Add Gardein. Cook until Gardein is browned (about 5 min). Add salt and pepper. Evenly distribute mixture among rolled pastry rounds. Fold pastry rounds in half and pinch sides to seal. Place pastries on cooking sheet coated with cooking spray. Bake 10-15 min in 350 degree oven until lightly browned.
Growing up, my dad and sister and I liked to dip our fo fars in ketchup (I know, sounds dreadful!!!). It really was tasty. My husband decided to try a mixture of A1 and ketchup to dip these tasty parcels in - I am afraid we have found a new favorite condiment for them! As odd as it sounds, this sauce really tastes fabulous on them!!