vegetable and tofu pot pie

this recipe is SO GOOD. 

i'm not including the recipe for the crust, because i still want to experiment with it a bit more... i am quite terrified of pastry, and this experience has only made me sure that it's scary. once i perfect the pastry recipe, i'll share it with you. until then, use your own recipe, or buy a pie crust. 

pot pie is not beautiful, but it's hearty and filling and i can't wait to make these in the winter. i think they would also look really nice done in individual ramekins for a fancier presentation.  

ingredients:

1 T olive oil

1 block of firm or extra-firm tofu

1 white onion

1 large portabello mushroom

1 medium potato

1 medium carrot

2 pie shells

gravy:

1 heaping T miso paste

1/8 c nutritional yeast

1/4 c soy sauce

1/4 c flour 

2 t dried basil

1/2 t black pepper

1 t rosemary

1/8 c (or less, depending on your tolerance) garlic

2 t sage

1 2/3 c vegetable broth (i used 1 cube onion bullion and 1 2/3 c boiling water)

to make:

peel your potato, and cube it and the carrot into bite-sized chunks. 

boil for about 15 minutes, until the veggies are cooked. drain the water and set aside.

squeeze the tofu to remove any excess water. chop tofu, mushroom and onion into bite-sized pieces. 

fry tofu, onion and mushroom in oil on med heat about 15 minutes, or until tofu is a bit crispy and mushroom and onion are soft. 

 

while your veggies are cooking, prepare the gravy mix. combine all gravy ingredients in a bowl and whisk to mix well. 

once your veggies are cooked, combine everything in the frying pan, and pour the gravy over the top. stir over medium heat about 3-5 minutes, until the gravy is nice and thick. 

place one pie shell on a baking sheet, and pour filling into it. cover with the other pie shell (it will need to be thawed for this, if you're using froxen, cut away any excess shell as needed). cut a fancy design into the top. 

bake at 350 for 40 minutes.