Whew! Tofu pot pie. This was a grand adventure. I am sad to report that one of the three pies I made fell on the oven door as soon as I removed it, but the other two were plenty tasty.
Pot pie is tricky business, and I’ve learned there are two different rhythms of veggies to prepare. They are as follows:
1. In a skillet, sauté onions and garlic in a gratuitous amount of margarine. Add tofu and sprinkle in a handful of flour. Add mushrooms and 1.5-2c soymilk and stir for 10 minutes.
1. In a skillet, sauté onions and garlic in a gratuitous amount of margarine. Add tofu and sprinkle in a handful of flour. Add mushrooms and 1.5-2c soymilk and stir for 10 minutes.
2. Meanwhile, prepare the hardy veggies - boil anything like squash, taters, carrots or beans that need a little more cooking, for about 10 minutes. Drain and add to tofu mixture. Save a bit of water too, to add to the mix. If you want to add (canned) peas, do that last.
Once all cooked and good, let chill in the fridge.
Crust: I use Vegan Dad’s crust recipe, which is bomb but requires an extra step. He says freeze 1/2c margarine and 1/2c shortening for a half hour, then grate it into 2.5c flour (plus a pinch of salt). Gradually add tablespoons of ice water until you get a good dough.
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