Tuesday, October 2, 2012

Tofu Pot Pie

I post something like this every Thanksgiving.  There is something about the crisp weather and fall colour that makes me want to put vegetables in a crust.  I mean, look at this scenery!
Canadian Thanksgiving is just around the corner so I wanted to post this recipe right away.  I love individual pot pies (as previous posts will attest) and I think this recipe delivers more of a vegan comfort food punch than any of my previous posts. It does make 9 pies, which is great if you are having a bunch of people over for dinner.  You can also freeze unbaked pies and bake them up later as needed as per these directions.

Makes nine 4.5 inch deep dish pies
- 1/4 cup margarine
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 stalk celery, chopped
- 1 cup chopped white mushrooms
- 1 pkg tofu, small dice
- 2 tbsp all purpose flour
- 1 tsp poultry spice
- 1/2 tsp sage
- 1/2 tsp rosemary, crushed
- 1 cup plain soy milk
- 1 cup hot water (from cooking veggies above)
- 1 cooking apple, shredded
- 1 cup peas
- salt and pepper to taste

- 2 cups small diced potatoes
- 1 cup small diced carrots
- 1 cup small diced butternut squash
- 1 cup chopped yellow beans

- 1.5 recipe pie dough, minus the sugar
- nine 4.5 inch deep dish aluminum pie plates

1. Get a large pot of salted water boiling.
2. Melt margarine in a large frying pan over medium heat.  Saute onion, garlic and celery for 10 mins, until a nice golden brown.  Add mushrooms and fry for another 3 mins.  Add tofu and fry for 2 mins.  Sprinkle flour over and mix/fry for another 2 mins.
3. Add spices, then slowly add soy milk and stir well.  Mixture will thicken.
4. Meanwhile, add potatoes, carrots, squash, and beans to the boiling water.  Boil for about 5 mins, or until potatoes and carrots are slightly tender.  Remove from water (but save the water) and add to tofu mixture.  Slowly mix in 1 cup of the water you used to boil the veggies.  Add shredded apple and peas. Season to taste with salt and pepper and remove from heat.  Let mixture fully cool in the fridge.
5. While mixture is cooling, make your pie dough.  Roll out slightly more than half of the dough (for the bottom crusts) and cut to fit the pie plates your are using.  Make sure to cut a big enough circle to leave you some overhang.  Fill each crust with cooled filling.  Roll out remaining dough for the top crusts and seal as you would any pie.  Poke some vent holes in the top.
6. Place pies in the fridge to cool down and firm up.  Preheat oven to 400 degrees, with your rack in the bottom 1/3 of the oven.
7. Bake for 45-60 mins, or until filling is bubbling and crust is golden.


Mary Vivit said...

Oooo - can't wait to try this! Thanks!

BLD in MT said...

Yummy! And that IS some scenery!

Meg said...

These look great! I always buy those Amy's frozen nondairy pies for emergency dinners, I'll have to make and freeze some of these.

I hate mushrooms, though - would peas work as a replacement?

Thanks for the wonderful blog!

Meg said...

Aw crap, I just saw there are peas in it already. Fine to just leave the mushies out?

Karen's Vegan Kitchen said...

What gorgeous little pies! refined coconut oil? I'm trying to avoid margarine...

Cole said...

I love pot pies and can't wait to try making this on the weekend! Looks so tasty!

Rachel said...

Happy Canadian Thanksgiving! Whatever do Canadians give thanks for? Probably this pie.

This is the most amazingly delicious looking thing. I just want to eat it while its too hot and burn my tongue but keep eating anyway. NOMNOMNOM

Linda G said...

This tofu pot pie is soooooo delicious! My husband is not a fan of tofu, so I made half with, half without - both were equally as delicious. One of the few changes I made is that, when I cooked up the vegetables, I cooked them in veggie broth instead of water and then used that water later in the recipe. I also chose not to put apples in and used green beans instead of yellow - just a personal taste preference. My husband's response: Oh my God! These are the most DELICIOUS pot pies I have ever had! :) Thanks, Vegan Dad. Your recipes are simply amazing.

Jessica Gossard said...

Love all your recipes! Everything of yours that I have ever made was delicious first time around! I LOVE LOVE LOVE your blog thank you so much.......I really believe that if not for your blog I would struggle to remain vegan!!!!!! You make veganism very easy for me and my family of four!

Timmy Campbell said...

I soooo have to give this a try.

Alison said...

This is my third time making it (its been requested twice after the first time I made it.) It's SO delicious. I make just one 9 inch pot pie. Thanks for the recipe!