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I split a weekly CSA (Community Supported Agriculture) share - a veg box! - with my husband and another friend. I love that it gives us local produce throughout the year, connects us to the landscape and the seasons where we live, and the farmers who provide our food, and is much more environmentally friendly than getting all our fruit & veg from the grocery store.
In our last November share, we were given a surprise bag of fresh cranberries. While cranberry sauce is integral part of the Thanksgiving holiday here in the U.S., I knew I would be making a pot pie that evening, and went looking for a savory recipe that incorporated the singular tartness of these berries.
I did some research and found chicken and cranberry pie recipes that could be adapted. I had intended originally to use white beans as the protein, but forgot I didn’t have any left in the pantry! I used tempeh instead, but the recipe should work well with either. Mustard and nutritional yeast are both essential to give this pie its rich umami flavor.
This dish takes about 3 hours to come together. You can prepare the pie crust ahead of time and store it for several days to make it an easier after-work meal, or you could also use a store-bought vegan pie crust. This is the first time I’ve tried the Bon Appetit recipe, and it was the best pie crust I’ve ever made, and probably the easiest to work with.
This pie will feed 6-8 people with a nice side salad. We even had the leftovers the next day as a savory breakfast! It was THAT GOOD. 🥧
It is a perfect recipe for the holiday season if you’re looking for something special to make for lunch or dinner with friends and family!
Adapted from Bon Appetit Test Kitchen