This actually serves more than 1 so, pack up the left overs and take it lunch or eat it for dinner another night!
Celery (I used a pre-sliced ready to eat sticks – it’s about 1 bunch)
Carrots (about 4 to 5 oz)
1/2 an onion
1 1/2 cup of Vegetable Stock
1 package of Quorn “Chix” Tenders
1 cup of almond milk (I use Almond Breeze Original (Sweetened)
1/2 cup of all purpose flour
2 Pilsbury cresent rolls (Big Dinner – 6 per roll)
Pre-heat oven to 350 degrees.
Spray baking dish w/ non stick cooking spray.
Roll out dough and line baking dish & set aside some for the top.
Mix celery, carrots, onion, vegetable stock and cook vegetables until tender. Add Quorn, Almond milk, flour after vegetables are tender and let simmer & mix together.
Carefully pour or scoop mix into the baking dish, add dough for top and seal it shut.
Place in oven and bake for 16-19 minutes or until golden brown.
Pairs great with Alice White Lexia
Add all ingredients into blender and blend until smooth