When starting to prepare this recipe, I noticed that this is not 100% vegan, so I used my own vegan additions, and they are as follows: I made my own vegan tortillas Tortillas -and added vegan Worcestershire sauce (listed below). The bottom crust was a bit soggy, so I would suggest baking the bottom tortilla in the oven for about 5-6 minutes first, then putting the ingredients on top of this. This also bubbled over in the oven - so I made some slits in the tortillas, as I would in a regular pot-pie. I cannot in good conscious give this recipe anymore then one star - as it is not 100% vegan at all. When the recipe author changes the Lea&Perrins Worcestershire sauce to a vegan substitute, such as: "Annie's Natural's Worcestershire Sauce" or "Edward's & Son's" when writing the recipe, and takes out the La Toritilla Factory Tortillas (which include l-cysteine in their tortillas), and also include a vegan tortilla in the recipe I would love to re-rate. (Tortilla's are also MISSING in the ingredient list part of the recipe)
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I never thought to use tortilla shells. We've been struggling with trying to make this healthier for a long time now. We're doing pretty much the same thing, but making dumplings instead of pie crust (not vegan, but still a little healthier). Thanks so much for this!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Just remember to use a vegan Worcestershire sauce (not Lea and Perrins).
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account