Out of the gardens and into the kitchen for a flaky crusted, homestyle, vegan pot pie. My love of pot pies dates way back to when I was a kid. My mom was a working mom and we frequently did the t.v. dinner route (sorry Mom for outing you). I wasn’t much for salisbury steak (blech), but I loved me some chicken pot pie.
Vegan Pot Pie
No longer a chicken eater, I’ve tried creating a few different vegan pot pie recipes, and I have to say that this is the best. I used nutritional yeast in the gravy, which added an extra burst of flavor. When I was a kid I always loved two crusted pies (some brands skipped the bottom crust which somehow made me feel cheated, since the crust was my favorite part), but now I choose to skip the extra calories, while still savoring the crusty goodness of the top crust. If you want to use a bottom crust, be sure to add an extra 15-20 minutes of cooking time (and reduce the heat to about 350).
- 1 package firm tofu, drained, cut into ½ inch cubes
- 2 small potatoes, diced
- ½ cup carrots, chopped
- ½ onion, diced
- ½ cup zucchini, diced
- ½ cup yellow squash, diced
- ½ cup corn
- 9-inch pie crust
- salt & pepper
- olive oil
- 1⅓ cups water
- ½ cup nutritional yeast
- ¼ cup flour
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Preheat oven to 375
- Bring a large pot of water to boil and cook carrots and potatoes for about 8 minutes
- Heat olive oil over medium heat in a large saute pan. Cook the onions until soft, about 3 minutes. Add the tofu, season with salt and pepper and cook until lightly browned, about 7-10 minutes.
- When the carrots and potatoes are done, drain and add to the pan with the tofu. Add the zucchini, squash, and corn, and cook, stirring, for several more minutes. Remove from heat.
- In a sauce pan, mix the water, nutritional yeast, flour, olive oil, soy sauce, salt, and pepper. Heat over medium high heat, stirring constantly, until the sauce thickens.
- Add ½ of the gravy to the tofu mixture and stir to mix.
- Pour the tofu mixture into a 9" pie pan.
- Pour the rest of the gravy on top then cover with the pie crust
- Bake for about 40 minutes, until the crust is a golden brown.
- Allow to sit for 10-15 minutes before serving.