Veggie Pot Pie

25 Nov

vegan pot pie

This recipe came from a vegan cookbook I recently acquired. Now I’d made a recipe or two from the book before this one and was pretty underwhelmed with the results. So, I wasn’t expecting much from this. But, I was pleasantly surprised to find that this vegan version of one of my favorite comfort foods was just as delicious as its chicken-based sister.

As far as the prep for this recipe goes, don’t let the seemingly long list of ingredients/steps put you off. It really didn’t take that long to do and the results were well worth it. I would also stress proper preparation of the tofu. Make sure you press out all excess liquid to get the best texture. It’ll give you the most chicken-like results. I have to say that I was very pleased when Sylvie picked out all the tofu and ate it before anything else. Oh and I fully plan on preparing the “breaded” sautéed tofu like this in the future. It was really tasty stuff. I’d say this was my first successful tofu experience. Will definitely make this again.

Mushroom Gravy

  • 2 cups vegetable broth (can substitute 2 cups water and 1 teaspoon vegetable stock powder)
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons nutritional yeast
  • ½ cup fresh mushrooms, diced
  • ½ cup onion, finely chopped
  • ½ teaspoon onion salt
  • flour

Mix all ingredients except flour in a saucepan and heat to a simmer. Slowly add flour a Tablespoon at a time and whisk well after each addition, until gravy thickens up to your liking. Season with black pepper as desired.

Veggie Pot Pie

  • 2 Pie Crusts
  • 1 recipe Mushroom Gravy
  • ¼ cup flour
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Tablespoon nutritional yeast
  • ¾ teaspoon garlic powder
  • 2 cups firm tofu, squeezed dry and cubed
  • 2 Tablespoons oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, sliced
  • 1 cup frozen mixed vegetables

Preheat oven to 375 degrees. Line a pie plate with one of the pie crusts and bake for 10-15 minutes, until just starting to brown slightly.

Combine flour, salt, pepper, nutritional yeast, and garlic powder. Place in a paper bag or medium-sized container with tofu and shake or toss well to coat tofu.

Heat oil in a skillet over medium-high heat and sauté tofu until lightly browned, then add the onion, celery, and carrot. Continue to sauté until the onions are soft, then add the mixed vegetables and cook until they’re slightly tender but still crisp. This should only take another 5-10 minutes.

Add the gravy to mixture in the skillet and stir well, then transfer as much as will fit in the pie plate containing the baked pie crust. Cover with the second unbaked pie crust. Seal the edges by pressing together with a fork. Cut a few slits in the top of the crust.

Bake for 30 minutes in the preheated oven, or until top crust is lightly browned.

Recipe adapted from “Hot Damn and Hell Yeah: Recipes for Hungry Banditos” 


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