Here's a FANTASTIC vegan vegetable and tofu pot pie. I know it's wrong, but I reminisce about the little freezer pot pies of my childhood. This is a healthier, more humane walk down memory lane. This recipe is a compilation of ideas from The Joy of Cooking by Irma Rombauer and The New Farm Vegetarian Cookbook edited by Louise Hagler and Dorothy Bates. Both of these cookbooks are HIGHLY recommended by moi!
The recipe is more of a weekend dish as it takes a while to make the crust and all the filling, then you still have to cook it. But it's SO WORTH IT on a cold weekend evening! If you like, make the crust in advance up to the point of shaping into disks, wrap in plastic wrap, and refrigerate until ready to use.
Irma Rombauer's pie crust recipe for a double crust goes like this.
Ingredients:
2 1/2 c. all-purpose flour
1 1/4 t. salt
3 T. cold unsalted vegan margarine, cut into chunks (I like Earth Balance brand.)
3/4 c. chilled vegetable shortening cut into chunks (Again, I like Earth Balance brand.)
6 T. ice water plus 1t. - 1 T. more ice water, as needed
Method:
Mix the flour and salt. Using a pastry blender or working it in with your fingers, cut the cold butter into the flour mixture. Cut in half of the chilled shortening using the same method until the flour has the consistency of cornmeal. Cut in the remaining chilled shortening until it is pea-sized.
Sprinkle the dough with 6 T. ice water. Blend gently into the dough until it just holds together. If necessary to hold the ingredients together, add up to another 1 T. ice water, but no more.
Divide the dough in half. Shape each half into a disk, and wrap in plastic wrap. Let it rest in the fridge for half an hour.
The rest of this recipe comes from The New Farm Vegetarian Cookbook.
Ingredients:
1/4 c. flour
1 T. nutritional yeast flakes (Note that nutritional yeast comes in FLAKES and POWDER. This recipe calls for FLAKES.)
1 t. salt
1/2 t. garlic powder
1 lb. Chinese-style tofu, excess water squeezed out, cut into 1/2-inch cubes (I like to freeze my tofu for 24 hours, then thaw it. It improves the texture.)
2 T. canola oil
1 c. onions, chopped
1/2 c. celery, chopped
2 c. frozen mixed vegetables (I used a mix that had peas, carrots, green beans, and corn.)
1 batch of Golden Gravy (second recipe in the post linked here)
Preheat the oven to 400 degrees F.
Combine flour, nutritional yeast, salt, and garlic powder in a medium bowl. Add the tofu and stir to coat the tofu in the powdered mixture.
Heat the oil in a large skillet over medium-high heat. Add the tofu and sauté until golden brown. Add onions and celery to the pan, and continue to sauté until the onions are soft. Add the frozen mixed vegetables and sauté until the vegetables are warm. Stir in the Golden Gravy.
Using a cold rolling pin, roll out the first disk of dough for the bottom crust and fit it into a 9-inch deep dish pie pan. Spoon the filling into the bottom crust. Roll out the 2nd disk of dough for the top crust and fit over the pot pie filling. Cinch the edges of the 2 crusts together with your fingers and trim off any excess dough. Make an X in the middle of the pie and fold back the sections created by the X to make a vent for the pie.
Bake the pie on the middle rack of the oven for 30 - 40 minutes or until the top crust is lightly browned and the contents are bubbly in the vent. Remove from oven and allow to cool slightly before serving. Serves 6 - 8 as a single-dish meal.
1 1/4 t. salt
3 T. cold unsalted vegan margarine, cut into chunks (I like Earth Balance brand.)
3/4 c. chilled vegetable shortening cut into chunks (Again, I like Earth Balance brand.)
6 T. ice water plus 1t. - 1 T. more ice water, as needed
Method:
Mix the flour and salt. Using a pastry blender or working it in with your fingers, cut the cold butter into the flour mixture. Cut in half of the chilled shortening using the same method until the flour has the consistency of cornmeal. Cut in the remaining chilled shortening until it is pea-sized.
Sprinkle the dough with 6 T. ice water. Blend gently into the dough until it just holds together. If necessary to hold the ingredients together, add up to another 1 T. ice water, but no more.
Divide the dough in half. Shape each half into a disk, and wrap in plastic wrap. Let it rest in the fridge for half an hour.
The rest of this recipe comes from The New Farm Vegetarian Cookbook.
Ingredients:
1/4 c. flour
1 T. nutritional yeast flakes (Note that nutritional yeast comes in FLAKES and POWDER. This recipe calls for FLAKES.)
1 t. salt
1/2 t. garlic powder
1 lb. Chinese-style tofu, excess water squeezed out, cut into 1/2-inch cubes (I like to freeze my tofu for 24 hours, then thaw it. It improves the texture.)
2 T. canola oil
1 c. onions, chopped
1/2 c. celery, chopped
2 c. frozen mixed vegetables (I used a mix that had peas, carrots, green beans, and corn.)
1 batch of Golden Gravy (second recipe in the post linked here)
Preheat the oven to 400 degrees F.
Combine flour, nutritional yeast, salt, and garlic powder in a medium bowl. Add the tofu and stir to coat the tofu in the powdered mixture.
Heat the oil in a large skillet over medium-high heat. Add the tofu and sauté until golden brown. Add onions and celery to the pan, and continue to sauté until the onions are soft. Add the frozen mixed vegetables and sauté until the vegetables are warm. Stir in the Golden Gravy.
Using a cold rolling pin, roll out the first disk of dough for the bottom crust and fit it into a 9-inch deep dish pie pan. Spoon the filling into the bottom crust. Roll out the 2nd disk of dough for the top crust and fit over the pot pie filling. Cinch the edges of the 2 crusts together with your fingers and trim off any excess dough. Make an X in the middle of the pie and fold back the sections created by the X to make a vent for the pie.
Bake the pie on the middle rack of the oven for 30 - 40 minutes or until the top crust is lightly browned and the contents are bubbly in the vent. Remove from oven and allow to cool slightly before serving. Serves 6 - 8 as a single-dish meal.
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