Friday, October 09, 2009

Vegan Mofo #5-Veggie Pot Pie.

It's a rare thing that when you google for a vegan version of a food that you won't up with a plethora of results, and even rarer that the first one will ROCK YOUR SOCKS OFF. I found this recipe here, replaced the tofu with turnips and more potatoes, replaced the peas for straight off the cob corn, added extra wine (Riesling leftover from a potluck a few weeks ago) used some dried herbs I had sitting around, and bam! Explosion of flavor and awesome fall comfort food. This is a great versatile recipe too, because you can use whatever veggies you have hanging around. I think next time I will also try shortening (yuck) in the dough as my pie crust was not as flaky as I would of liked using Earth Balance.


Vegan Pot Pie

For the crust:

1 cup whole-wheat pastry flour

1 cup all-purpose flour

4 tbsp transfat-free vegetable shortening

1/2 tsp salt

1 tsp dried herbs

Mix together all the ingredients. Cut the shortening into the flour with a fork until no large lumps remain. Add just enough cold water and stir with a fork to mix. When the dough comes together, divide into two balls, wrap in plastic wrap, and put in the refrigerator while you make the filling.

For the filling:

1 medium onion, diced

4-5 cloves garlic, minced

1 small sweet potato, peeled and cut into a 1 1/2-cm dice

1 14-oz package of extra-firm tofu, also cut into a 1 1/2-cm dice

1 cup carrots, cut into 1 1/2-cm dice

1/2 cup green peas

2 medium potatoes, cut into 1 1/2-cm dice

1 tsp of the same herbs used in the crust

1 cup soy milk

1/2 cup white wine

2 tbsp all-purpose flour

1 tsp ground black pepper

Salt to taste

2 tbsp vegan "butter" like Earth Balance

1 tbsp canola or other vegetable oil

Heat the oil in a saucepan.

Add the onions and stir. Add the garlic.

Cook on medium heat until the onions are translucent, but not brown.

Add the potatoes, sweet potatoes, carrots, green peas and dried herbs. Stir together. Cook for about 5 minutes until the vegetables start to tenderize.

Add the tofu, soy milk, vegan "butter," wine, and all-purpose flour. Stir together. The mixture will thicken.

Cook, covered another 5-10 minutes, stirring a few times, until the vegetables are tender. Add pepper and salt to taste.

Turn off the heat and set aside while you prepare the crust.

Take one ball of the crust dough and, using just enough flour, roll it into a circle a little larger than your baking dish or pie plate. There should be an overhang of about 1 inch when you put the dough into the dish.

Transfer the crust to the plate and roll out the second ball of dough into a circle slightly larger than the diameter of the baking dish or pie plate.

Pour the filling into the bottom crust. Smooth the top, and then cover with the top crust.

Using your fingers, press together the top and bottom crusts at the edges, forming a seal. Tuck any overhang into the baking dish. Crimp the edges with a fork or with your fingers for a decorative look.

Make two sharp cuts (shaped like an X), about 2 inches each, in the center of the pie.

Brush the top of the pie with a mixture of 1 tbsp soy milk + 1 tsp canola or other vegetable oil.

Bake in a preheated oven at 325 degrees about 45 minutes to an hour. The pot pie is ready when the crust turns golden brown and the juices bubble through the cuts at the top.

I'm only 3 entries off from being caught up with Vegan-mofo. Look out next for 'Bar wars!' where I review vegan breakfast/energy bars.

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