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Tater & Tofu Garden Pot Pie

What you need: 

Filling:
4 carrots, chopped
3 medium potatoes, chopped
3/4 cup shallots or onion (about 3 or 4 medium shallots), chopped
1 cup broccoli, chopped
2 cups vegetable broth (I make mine with water and boullion cube)
1 cup frozen peas
1 cup firm tofu, cubed
3/4 cup mushrooms, sliced
2 tablespoons soy sauce
1 1/2 teaspoons garlic powder
1 teaspoon tarragon
1 teaspoon dill
1/2 teaspoon cumin
3 tablespoons nutritional yeast
1 tablespoon flour Crust:
2 cups flour
2/3 cup oil
1/3 cup water
1 tablespoon dried onion

What you do: 

1. Preheat oven to 450 degrees F. Toss carrots, potatoes, broccoli and shallot into a large stove pot, add the broth, and simmer on low heat (covered) for 20-25 minutes. Stir occasionally.
2. Add the rest of the filling ingredients, and mix well. Remove from heat, keep covered, and let it set while you make the crust.
3. For the crust, mix the crust ingredients together and divide in half. Evenly press 1/2 the dough onto the bottom of a deep glass baking dish. Bake for 10 minutes.
4. Spoon in the filling on crust, packing it down. Press the remaining dough on the top, and bake for 20-25 minutes. The top will be golden brown when it's ready. Yummers!

Preparation Time: 
30 minutes, Cooking time: 1 hour
Cooking Time: 
1 hour
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I've just had a flash of inspiration. Who rattled your cage, VeggieFaerie? Commentators should read up on Paul Graham's hierarchy of disagreement. Dissertation writing service? Who woulda thunk it? Toss carrots are basically incapable of realising how childish they appear to those who are not fellow believers.

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This was great. I followed A.G.Pym's crust adjustments (vinegar, baking powder and salt).

This crust is so much cheaper than all the recipes calling for puff pastry or phyllo dough, and so easy to make. I had too much filling for the crust I had after 20 mins cooking, so I cooked it down until it was nice and thick and creamy. I still had too much filling, so I just made more crust, enough to make the sides of the crust taller (fast and easy). Definitely bake the bottom and sides (if you make sides) ahead of time as recommended, before adding filling and the top. 

One other idea: Maybe bake the cut tofu for 15 or twenty mins before adding to the filling mix? The tofu did fall apart a little bit, still good but baking should make the tofu firmer.

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I just made this again and I added the cider vinegar, salt and baking powder to the crust (as suggested in the above comment by A.G.Pym) and it turned out great! Thanks for the recommendation. I also subbed sliced leeks instead of the onion/shallots.

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ZOMG thank you for this amazing pot pie recipe!  It was so, so delicious, and perfect for an October evening. 

I changed a couple of little things: the seasonings (I focused on thyme and left out all of the dill and most of the tarragon), I added 3/4 cup spinach and some vegan cheese to the filling, and most importantly, I used whole wheat pastry flour for the crust, and added 1/2 Tbsp cider vinegar, 1 tsp salt, and 1/4 tsp baking powder to the crust ingredients before I pulsed it all together in the food processor.  I highly, highly recommend adding these items to your crust, because  it made the most flaky, incredible pie crust I have ever tasted. 

Thanks again for the A + recipe!!!  :)>>>

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This is the best pot pie recipe. We loved it. Next time I might add maybe some salt to the pie crust, it was slightly bland by itself. But mixed with the veggies and sauce it was great. I used oregano, black pepper and basil instead of tarragon, dill, cumin because its what I had. And I used braggs instead of soy sauce. This was awesome.  Thanks for sharing!

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