Thanksgiving Pot Pie

By Lshah

Ingredients

• 2 medium potatoes, diced
• 2 large carrots, sliced
• 3 Tbsp olive oil, divided (1 each)
• 1 16oz pkg firm tofu, drained and cut into cubes
• 1/4 c plus 2 Tbsp soy sauce
• 1/2 tsp granulated garlid
• 1/4 tsp cayenne pepper
• 2 c button mushrooms, sliced
• 1 large onion, diced
• 1 c broccoli florets
• 2 tsp minced garlic
• 1/4 c all-purpose flour
• 2 c vegetable brothTs
• 1/2 milk
• 3 Tbsp red wine
• 1 Tbsp chopped fresh thyme
• 1 Tbsp chopped fresh sage
• 1 tsp hoisin sauce
• 1/2 tsp Worcestershire sauce
• crust

Details

Preparation time 80mins

Preparation

Step 1

1. Cook potatoes and carrots in large pot of boiling water.

2. Heat 1 Tbsp oil over med-high heat. Add tofu, cook 5 minutes or until begins to brown. Stir in 2 Tbsp soy sauce, 1/4 c granulated garlic, and 1/8 tsp cayenne pepper; cook until liquid evaporates.

3. Heat 1 Tbsp oil in dutch oven over medium heat. Add mushrooms; cook 2 minutes. Add onion, broccoli, and garlic; saute 6-7 minutes or until onion begin to soften.

4. Push vegetables to side of Dutch oven. Add remaning 1 Tbsp of 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, milk, 1/4c soy sauce, and wine. Sitr gently; add thyme, sage, hoisin, Worcestershire sauce, 1/4 tsp granulated garlic, and 1/8 tsp caynenne pepper. Remove from heat; transfer to large casserole dish.

6. Pre-heat oven to 375 F. Lay dough over casserole dish, poke holes in crust. Bake 45 minutes or until crust is golden brown. Let stand 10 minutes before serving.