Veggie Pot Pie
1 large onion, diced
olive oil or vegan butter (I use Earth Balance)
2 vegetable bouillon cubes (not tomato)
8-10 ounces hot water
1-2 medium/large potatoes, peeled and cubed
1 pound extra firm tofu, drained and cubed
1 cup peas
2-3 carrots, sliced
1/2 cup celery, optional
1/4 cup mushrooms, optional
bay leaves , to taste
3 cloves garlic, chopped
1 pie crust (I like to make my own based on the pastry in The Joy of Cooking and use Earth Balance
shortening)
1. Preheat oven to 350 degrees F. First, saute the onion in oil or vegan butter in a large pot until the onion turns translucent. Dissolve the bouillon cubes in the hot water.
2. Add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover.
3. Cook for 20-30 minutes, until the potatoes are cooked and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water.
4. Remove the bay leaves. When mixture is done, spoon it into the pie crust, and bake, uncovered for 30 minutes. Make sure the crust does not burn.'
SO HOW'D IT GO?
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mmmmmlook ike i gotta try it someday
I made this tonight and it was very tasty! I followed the recipe almost exactly, using four bay leaves and adding black pepper to the mixture while it was cooking. I also made my own crust: add 3/4 tsp salt to 3 cups flour and stir; slowly cut in 1 cup of margarine; add 1/2 cup of water and mix dough with hands; divide in two (upper crust and lower crust) and roll out each for the size of your baking dish. I used a 9" x 13" glass baking dish.
The only comment I have is that my potatoes were still a little hard, so maybe next time I will cut them smaller and cook them on the stove longer.
Very yummy and easy to make! Also, very little clean up! Will make again!
I thought this recipe was amazing, and really not that difficult. My boyfriend has a soft spot for those gross boxed chicken pot pie kits you can buy in stores, but we both agree this is an excellent replacement. The first time I made this I omitted the tofu, celery, mushrooms and bay leaves, and added canned corn. I made biscuits and dropped them on top instead of doing a crust. The only downside is the last time I made this it came out a tad bit sweet, not sure why. This time around I am going to add mushrooms, cook it in a casserole dish, and roll out a biscuit dough to put on top. Very yummy!
Yummy! I made individual sized pot pies as you can see from the pics I added. For the filling, I used two different kinds of mushrooms, and yukon gold potatoes, carrots, celery, onions, but no tofu. I used the Joy of Cooking pie crust recipe (made with earth balance butter instead of real butter). It just turned out so well. My husband ate TWO of them in one sitting, heh!
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