Tofu Pot Pie
I had not eaten a pot pie since I was about 12 when I decided to try Amy’s pot pie. I have to say it was not that great but good enough to intrigue me into making my own and it has 10x’s the flavor of the one I had. Sorry Amy, I do love your black bean enchiladas though (although I have not attempted to make my own YET). Well after some experiemtning with my filling I am pretty happy with how it turned out. The crust is the standard crust most vegans do for theirs except I add a bunch of spices to give it even more flavor.
This would make a great centerpiece for Thanksgiving or of course as individual pot pies, you would just have to add more crusts depending on how many you serve. Obviously it would make a great dinner dish any time though.
I make extra filling so that the next day when you eat the leftovers you have more to add moisture since it does dry out a bit. The filling does thicken up so add a little water before reheating. It also makes a great soup as left overs if you don’t have any of the pie.
I would normally put broccoli into this but the day I took these pics I did not have any on hand but add and subtract veggies to your own desire. MAKE SURE all your veggies are chopped to about the same size so they will evenly cook. With the spices in the filling, adjust to your own taste by starting low and adding more as you go.
Tofu Pot Pie
Makes 1 large pie serving: 6
Crust;
2 cups flour of your choice
1/2 teaspoon salt
1 Tablespoon dehydrated onions (I used red)
1/4 teaspoon garlic powder
1/4 teaspoon sage
1/4 teaspoon thyme
2/3 cup Earth Balance Spread
5 Tablespoons COLD water
Filling;
1 package firm/extra firm tofu, cubed (same size as veggies)
2 Tablespoons soy sauce
2 cups of vegan chicken broth (add more if you get it too thick)
2 potatoes, chopped
1/4 cup corn
2 carrots, chopped
4-8 mushrooms, chopped
1/4 teaspoon garlic powder (ore more to your taste)
1/2 teaspoon Italian seasoning (ore more to your taste)
a pinch of sage (ore more to your taste)
a pinch of thyme (or more to your taste)
4 Tablespoons flour mixed with a very small amount of water
Fry the cubed tofu in a non stick skillet with a little cooking spray on medium heat. Once they are browned well and cooked through toss in the hot pan with soy sauce then set aside.
For the rest of the filling put everything except flour mixture into a pot and cook until it is done but firm still. Add the cooked tofu & flour mixture to thicken then turn off the burner and set aside. Preheat the oven to 350º
For the crust mix together the flour & spices well then add in the earth balance and cut it through to mix well. Pour the cold water into the mix and then blend until you have a nice ball.
Separate the ball in half making one half be just slightly bigger than the other half. Pour a small amount of flour onto a clean counter and roll out the smaller half of the dough until it will fit into your pie pan. Spray the bottom of your pie pan and place the rolled out dough into it pushing up the sides until they reach the top.
Roll out the slightly larger piece of dough for the top of your pie making it thinner and bigger than the top so you can pinch the top to the bottom. If you want to cut out some leaves or other decoration do so now and set them aside. If you don’t want a decoration just poke some holes in the dough while it is still on the counter to vent it while it cooks.
Pour the filling into your crust until it is about 1/4 inch from the top of the pan. Place your rolled out dough on top of the filling and pinch together the sides with your fingers or a fork. If you have decoration place that on top and put it in the oven and bake for 30-40 minutes or until the crust is done. If you want a browner crust spray it with cooking spray. Allow to cool for 10-15 minutes so it will cut and set up well then ENJOY! Stay tuned, I am putting up my Pumpkin Swirl Cheesecake next…
Tags: Dinner, Tofu Pot Pie, Vegan, vegan dinner, vegan pot pie, vegan recipe, Vegetarian
