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Loveit Meatless Pies

Eureka's Loveit Meatless Pies were inspired by the Johnny Depp movie Sweeney Todd. Though we did deviate from Mrs. Lovett's original recipe, Eureka's Loveit Meatless Pies are also savory and sweet pies. For you who eat pies, Eureka's Loveit Meatless Pies, conjure up the treat pies used to be!
Loveit Meatless Pies are so flavorsome you'll forget there's no meat in them.

Prep Time: 45      Completion Time: 15      Serving Size: 4

Ingredients

PIE CRUST
2 cups all-purpose flour
1 teaspoon salt
1 cup + 2 T Buttery Spread
1/2 cup water

FILLING
2 cups water
4 T All purpose flour
2 tsp light bouillon

1/2 cup potatoes, diced
1/2 cup celery, chopped
1/2 cup carrots, diced
1/2 cup peas
1/2 cup corn

2 cups Chikkin flavored Deli Loaf
1 T olive oil

1/4 tsp onion powder
1/8 tsp garlic powder

4- 3" 4oz soufflé dishes

Directions

In a large bowl, combine flour and salt. Cut in Buttery Spread to create crumbs until Buttery Spread is well distributed. Now cut in water until mixture forms a manageable dough. Remove from bowl and knead until dough is completely blended. Divide dough in half, and create two equal balls. Wrap in plastic, and refrigerate for 2 hours.

Dissolve flour into water in a sauce pan then place on medium heat and bring to a simmer. Reduce heat to medium low and add bouillon, stir until completely blended. Continue cooking, stirring occasionally until a thick gravy has developed and set aside.

In another sauce pan add potatoes, celery, carrots, peas and corn, cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender but still a little al dente. Drain the vegetables and set aside in colander to allow the moister to drip off.

Now heat oil in a sauté pan over medium heat, when the oil is hot, sauté the Chikkin until slightly browned.

Combine all the components together, the gravy, the vegetables and the Chikkin. Stir in the onion and garlic powders until evenly distributed then set aside until crust is ready.

Preheat oven to 350 degrees F

Remove both dough balls from refrigerator, dust counter with flour and roll out first ball of dough. Do not roll out too thin, you want to create a nice sturdy crust bowl. Cut into four pieces and with the soufflé dishes turned upside down, drape the dough over top. Create a lip with any excess dough that lays around the bottom by squishing and pinching it all around.

Place soufflé dishes draped with dough into the oven and bake for 10 minutes. Remove from oven and let cool.

Roll out the other ball of dough, this ball can be rolled out slightly thinner than the first one, and cut into four pieces.

After crusts on the soufflé dishes have cooled, carefully remove them and set them on their bottoms. Now, carefully scoop the pie filling into each pie crust bowl.

Cover filled pie crust bowls with remaining dough, gently pinching around the edges to create a seal. Poke wholes in the top with a fork and bake until tops are golden brown and the inside is hot and bubbly, about another 10-15 minutes.

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