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Ingredients
- 2 medium potatoes, diced (2 cups)
- 2 large carrots, sliced (1 cup)
- 3 Tbs. olive oil, divided
- 1 16-oz. pkg. firm tofu, drained and cut into cubes
- 1/4 cup plus 2 Tbs. San-J Tamari Soy Sauce, divided
- 1/2 tsp. granulated garlic, divided
- 1/4 tsp. cayenne pepper, divided
- 2 cups sliced button mushrooms
- 1 large onion, diced (2 cups)
- 1 cup chopped broccoli florets
- 2 cloves garlic, minced (2 tsp.)
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable broth
- 1/2 cup plain soymilk
- 3 Tbs. red wine
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh sage
- 1 tsp. hoisin sauce
- 1/2 tsp. vegan Worcestershire sauce
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup nonhydrogenated vegetable shortening
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh sage
Details
Servings 8
Adapted from vegetariantimes.com
Preparation
Step 1
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Working toward her master's in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. "I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie," she explains. "I started making the crust in a bag when we were working as raft guides and didn't have any place to roll out a crust."
To make Filling:
1. Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
5. Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
To make Crust:
6. Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
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I made this for a study dinner for a group of grad students, only two are vegetarians. Everyone loved the pot pie! It is a great meal for vegetarians and meat eaters alike.
For the cooking, I also added more oil for the roux. The pot pie requires a lot of prep work, but it's definitely worth it.
Heather - 2011-09-18 23:08:02
My family, vegetarians and non, love this dish. The 2nd time I made it I left out the wine and hoisin sauce and we all liked it even better. I always add green beans along with the other vegetables. It's labor intensive but for our family it is absolutely one of our favorite meals. However, it is hard to imagine someone inventing this recipe on a camping trip (as noted in the magazine)!!
My son made this back in October and it was so good, he made it again for Thanksgiving. The great thing about this recipe is that veggies can be added or substituted and still maintain the integrity of the dish since the flavors of the sauce and crust are so good. It was such a hit at the Thanksgiving dinner that it was gone before all the traditional dishes!
LOVED it! I also added a little more oil for the roux. I cut down on the soy sauce and it was still a bit salty, so I'd use a little less next time. I used a rolling pin for the crust - the crust was fabulous!! Will definitely make this again!
We tried it last night and it was very good. Although I can't say that my meat eating son-in-law thought much of it. He didn't ask for seconds. That's telling as he usually cleans out the kitchen. Maybe I'll make it the next time he comes over.
This was very good! I cut the salt in half and substituted soy sauce for the Worcestershire, just so keep my pantry simple. The plastic bag worked fine, but I did have to add about 1/4 cup water to the crust. I cut the bag down the side and flipped it on top of the filling. It came out great!
I find 978mg of sodium very high. I would recommend to remove some of the sodium flavors. You can brown onions in a little olive oil. Onions bring a flavor that mellows with time and adds layers of flavor to your dish.
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