veggie pot pie.


Its definitely starting to feel more like winter in chicago, than fall, which is leaving me craving warm, comforting foods. Pot Pie was definitely on the brain. I searched the internet for some recipes, and then combined a few to make something that worked for us, and was simply delicious. I opted for a thick biscuit crust on top, rather than a flaky pie crust, to make it healthier, and it did the trick. Delicious!

8 ounces super or extra firm tofu
Olive oil
1 small yellow onion, diced
2 celery rib, diced
2-3 carrots, diced
3 cloves garlic, crushed
1 Russet potato, diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1/2 cup fresh or frozen peas
1/2 cup frozen green beans
1 teaspoon sage
1 teaspoon thyme leaves
Salt and pepper

For the crust:
1 ¾ cups unbleached or whole wheat pastry four
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
2 Tbs. earth balance
¾ cup plain soy milk mixed with 3/4 tspn apple cider vinegar

For the Filling

Preheat oven to 400° F.

Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to rid of excess water.

Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside.

Heat a little olive oil in the same skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent.

Add potato to the skillet and cook, stirring frequently, until tender but not mushy.

Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.

Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.

Add tofu, green beans, peas, sage, and thyme and stir until combined.

Remove from heat and season to taste with salt and pepper.

Pour into pie crust and prepare your biscuit topping.

In large bowl, mix flour, salt, baking powder and baking soda. Using a pastry blender or fork, cut butter or margarine into flour mixture until it resembles coarse meal. In measuring cup, combine soy milk and apple cider vinegar. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more soymilk if dough is too dry. Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky. Turn dough out onto lightly floured surface. Roll out into shape to cover casserole dish or cut into wedges.

Lay biscuit topping lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.

One response to “veggie pot pie.

  1. love this! mike and i made a version of this when the weather started to change but i’m going to try yours!

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