Vegetable Pot Pie

Whole wheat pie dough and filling

Amy's  frozen Vegetable Pot Pie is one of my favorite frozen treats.  I thought I would give the homemade version a try with lovely results.  You can add any vegetable that you think would be tasty, just take into account the cooking time.

                            Vegetable Pot Pie

Nutritional yeast, a member of the mushroom family, adds richness to the sauce.  It is full of B vitamins, and most importantly for vegans, B-12.  Thyme is a warming herb with antimicrobial and antioxidant properties.  It is generally used to treat colds and chest congestion, along with other respiratory problems.

                                                                         Freshly baked vegetable tofu pot pie

Vegetable Pot Pie
Serves 6-8
400 degrees F

• 2 cups cubed extra firm tofu
• Olive oil
• 2 large minced shallots
• 2 large carrots, diced
• 1 large red potato
• 10 oz diced mushrooms
• 1 tsp dried thyme
• 3/4 tsp dried oregano
• 2 1/2 Tbsp flour
• 3 Tbsp nutritional yeast
• 1 cup frozen peas
• 1 cup vegetable broth (heated with 1 bay leaf)
• 1 cup unsweetened plain soy milk
• Salt and pepper
• 9 inch whole wheat pie crust or phyllo dough

Success in even cooking relies on the uniform size in the cut vegetables and tofu

-Sautee the tofu until brown and crisp, set to the side

-Add more olive oil to the pan and cook shallots and carrots until the shallots translucent 

-Toss in potato and mushrooms, cook until the mushrooms released juices, 6 minutes

-Sprinkle thyme and oregano, allow herbs to heat

-Stir in flour and nutritional yeast, cook for 2 minutes

-Pour in vegetable broth and soy milk, stir

-Add peas

-Salt and pepper to taste, stir together

-Pour in pie dish

-Cover with pie crust, slit in the center to allow steam to release

-Place on pan in the oven and bake for 25-30 minutes