A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
Directions
Crust: Mix together flours and salt.
Stir in oil and mix in water.
Chill dough while making filling.
Filling: In a large saucepan, bring vegetable broth to a boil over medium-high heat.
Add potatoes, cover and cook 5 minutes.
Add carrots and onions.
Cover and cook 3 minutes.
Add broccoli and mushrooms.
Cover and cook 2 minutes or until tender.
Combine flour, pepper and poultry seasoning.
Add soy milk or water and beat together well.
Gradually add to vegetable mixture, stirring well.
Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly.
Remove from heat, stir in tofu, and salt to taste.
To assemble: Heat oven to 350℉ (180℃).
Roll out dough to fit over the top of a 9 inch square casserole dish.
Spoon tofu-vegetable mixture into casserole dish and cover with crust, cutting off any extra dough and folding over and pinching edges to seal.
Cut 4 or 5 slits on top.
Bake for about 40 minutes, or until crust is done.
Let cool for a few minutes and serve warm.
Comments
I made that a couple weeks ago and there wasn't enough crust for the bottom neverless the top
Just made this recipe yesterday, you don't have to put any crust at the bottom, the crust only covers the top.