pot pie

Hearty Vegetable Pot Pie

A hearty meal for those that don’t eat meat

Black Pepper Herbed Crust: 

2 1/2 cups whole wheat flour
3/4 cup water
1/4 cup oil
1 tsp salt
1 tsp baking powder
1 tsp vinegar
1 Tbsp maple syrup
1 Tbsp black pepper
1 tsp dried thyme

Pot Pie Filling:

 1 block (10 ounces) extra firm tofu, cubed
2 tbsp olive oil
1 Tbsp lemon juice or white vinegar
1 tsp cumin
1 tsp pepper
1/2 tsp salt

Veggie Mix

1 small onion, diced
2 cups chopped carrots
2 cups white button mushrooms, sliced
1 1/2 cups green peas, frozen
1 lemon, juiced
2 Tbsp olive oil
1 Tbsp cumin
1/2 cup fresh oregano, chopped
2 Tbsp vegan buttery spread
1 cup plain almond milk
3 Tbsp vegenaise or sour cream
2 Tbsp flaxseed meal
2 Tbsp maple syrup
1/4 cup whole wheat flour
3 Tbsp corn starch
1 Tbsp pepper

1. Preheat oven to 350 degrees. First prepare the tofu by sautéing with olive oil, lemon, and cumin. Make sure you sear it up so it’s not mushy in your pot pie.

2.  Then start on the veggies. I used the same skillet so I wouldn’t have to clean loads of dishes. Add the oil and heat up to medium. Add in the onion and carrots and cook for a few minutes. Add in peas and mushrooms along with lemon juice and cumin. Add in oregano. Cook 5 minutes, browning them a bit. Add in buttery spread, almond milk, veganase, and flaxseed meal and let it thicken a bit. Add in tofu.

3. Add in corn starch and let it thicken even more. If it’s too dry add more almond milk.

4. For the crust, combine all the dry ingredients in one bowl. Add in the wet ingredients. Combine well until it forms a thick biscuit like crust. Knead for a few minutes and then divide into two pieces, one smaller than the other.

5. Roll out onto a floured surface. Roll into a circular shape. Prepare the surface of a 9 inch cake pan with oil and flour. Top with larger circular dough. Spread evenly and use a fork to punch a few air holes. Par bake for 10 minutes.

6. Let cool for a few minutes. Add in filling. Top with circular dough piece. Pinch down well. Paint with a mixture of 1 part each of olive oil, lemon juice, and maple syrup.

7.  Cook for 20-24 minutes. Let cool completely and serve.

Source: www.serenekitchen.com