Tuesday, March 1, 2011

M Monster's savory vegan tofu pot pie

    Olive oil for sauteeing (about 2 tbsp)
    1 large onion, diced
    1 teaspoon black pepper
    1 cup cubed carrots
    3 cups cubed potatoes
    1 cup thinly sliced celery
    1 tbsp Trader Joe's 21 seasoning salute
    1 tsp black pepper
    1 teaspoon thyme
    2 tsp Emeril Essence (sub 1/2 tsp seasoned salt and 1 tsp paprika if you can't handle a little heat!)
    4 cloves fresh garlic, minced     
    1lb firm tofu, diced
    1 cup fresh or frozen corn kernels
    1 cup fresh or frozen green peas
    4 tablespoon unbleached flour
    1 tablespoon arrowroot powder (or sub reg flour)
    1 tsp yellow or green curry paste
    2 tsp vegetable Better than Bullion, or 2 vegetable bullion cubes    
    1 12 oz bottle of beer, something better than shwag! (I used Blue Moon)
    1 tablespoon tamari or soy sauce
    1 1/2 cups soy milk    
    1 tbsp apple cider vinegar
    1/2 tsp black pepper
    2 sheets pre rolled puff pastry frozen

Sautee onions for about 2 minutes in a large skillet over medium-high heat. 

Add carrots and cook for an additional 3 minutes, turning occasionally to brown sides.

Add potatoes and cook 3 more minutes.

Reduce heat to medium and add celery, 21 seasoning, 1 tsp black pepper, thyme, and Emeril Essence. Give it a good stir!

Add peas, corn, tofu, and garlic and allow to cook while you make the sauce.

In separate bowl, whisk together flour, arrowroot, bullion, soy milk, vinegar, tamari, beer, and pepper. Mix sauce in with veggies.

Cook down until sauce thickens, about 5 minutes. If sauce isn't thick enough, add some cornstarch. You want it at the consistency of a brown gravy. 

Preheat oven to 350 degrees. Roll out pastry so it is about 2 inches wider and longer than the pan you will use. You can use ceramic corning ware to make individual pies too! I used two loaf pans and a pie pan.

Spray pans generously with nonstick spray, then line the bottom of pan(s) with pastry. Be sure the crust is around 1/4 inch thick on the bottom and all sides, so the good stuff doesn't leak out! Poke holes in bottom crust with fork and spray the top with nonstick spray. Bake bottom crust for 10 minutes.

Remove from oven and cover with veggie mix.  Lay the other sheet over top and tuck edges. This layer should be a bit thinner than the bottom one. A bit less than a 1/4 inch is a good size. Poke holes in crust and spray the top with nonstick spray. Bake for 30 min or until brown.

Unless you are feeding an army, there WILL be leftovers! Plenty to divvy up into individual containers and freeze for homemade frozen dinners! :)