Hello! I wanted to share one more post before the arrival of my second little one… I’m sure I’ll go off the radar for a bit after that again! I have a stash of backlog recipes on deck here but chose this one because first, it was not a cookie (finally), and second it’s sooo delicious!! I’ve been wanting to test a recipe for a vegan pot pie and I finally got around to it. It was surprisingly easier than I expected, and really was delicious. I took a major shortcut and used store bought frozen pie crust… because seriously, I need every bit of help I can get with a terrible-two-toddler in the house right now. The tofu takes the place of “chicken” in this dish. I found an organic vegan crust at whole foods but if you check the ingredients most of them are vegan, they just use oil in place of butter. This was great fresh and was still delicious warmed up as leftovers the next day. Hope you try it!
Preheat oven to 400 degrees.
Drain and press out as much moisture as possible from the tofu. Chop the tofu in cubes and toss in a bowl with the olive oil and sprinkle with salt, pepper and thyme.
Line a baking sheet with foil and spray with olive oil or nonstick cooking spray. Add a single layer of the tofu and bake for about 20 minutes total, checking on the pieces and flipping over halfway through.
The tofu should be slightly firm when done.
Increase the oven temp to 425 degrees.
Prep and chop all veggies and herbs.
Warm the vegan butter in a large skillet then add the onion and garlic, cook for about 2 minutes then add all the remaining vegetables, herbs and salt and pepper.
Cook all for about 5 minutes then gently stir in the flour. Mix well. Next pour in the milk and broth. Bring the mixture to a boil then reduce and simmer for 5 minutes. Gently fold in the tofu cubes when ready.
Spread out the thawed dough into a pie dish. Pour the filling in, then top with the other pie crust. Gently fold the edges to seal and cut small vents on the top.
If afraid of spilling over, place the pie on a sheet pan before putting in the oven.
Bake the pie for 25 minutes, checking to make sure the top crust is not burning.
If you’d like, brush some vegan butter over the top when it’s done. Let rest a few minutes before serving so it will set and cut/serve well. Enjoy!
Vegan version of a classic comfort food.
Ingredients
- 2 frozen pie crusts, thawed
- 1/4 cup vegan butter
- 1 yellow onion
- 1 clove garlic
- 2 cups chopped frozen broccoli florets
- 2 cups steamed potatoes
- 2 cups frozen mixed carrots, peas, corn
- 1/4 tsp rosemary
- 1/4 thyme
- 1/2 block extra firm tofu
- 2 TBS extra virgin olive oil
- 1/4 cup flour
- 1 cup almond milk (plain, unsweetened)
- 1 cup vegetable broth
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 400 degrees.
- Drain and press out as much moisture as possible from the tofu. Chop the tofu in cubes and toss in a bowl with the olive oil and sprinkle with salt, pepper and thyme. Line a baking sheet with foil and spray with olive oil or nonstick cooking spray. Add a single layer of the tofu and bake for about 20 minutes total, checking on the pieces and flipping over halfway through. The tofu should be slightly firm when done.
- Increase the oven temp to 425 degrees.
- Prep and chop all veggies and herbs.
- Warm the vegan butter in a large skillet then add the onion and garlic, cook for about 2 minutes then add all the remaining vegetables, herbs and salt and pepper. Cook all for about 5 minutes then gently stir in the flour. Mix well. Next pour in the milk and broth. Bring the mixture to a boil then reduce and simmer for 5 minutes. Gently fold in the tofu cubes when ready.
- Spread out the thawed dough into a pie dish. Pour the filling in, then top with the other pie crust. Gently fold the edges to seal and cut small vents on the top.
- If afraid of spilling over, place the pie on a sheet pan before putting in the oven.
- Bake the pie for 25 minutes, checking to make sure the top crust is not burning.
- If you'd like, brush some vegan butter over the top when it's done. Let rest a few minutes before serving so it will set and cut/serve well. Enjoy!
www.meatlessinthemountains.com
Once blended, pour into a cheese cloth or nut bag and squeeze…. this is the messy part! I should have taken pictures of the mess but I was too embarrassed : )
