Who doesn’t like a savory pie? I grew up eating those frozen swanson’s chicken pot pies as a child and of course I loved them back then. I stopped eating them once I realized how many trans fats, processed ingredients and un-organic chicken full of hormones and pumped with steroids I was eating. I have always wanted to come up with a vegetarian version because I love the texture of tofu and it pairs nicely with the sweetness from the roasted pumpkin or butternut squash. So here it is, my healthier version of this hearty comfort food! Of course this recipe does have butter and flour, but you will be happy to know that I am working on coming up with a good dairy free gluten free crust. This recipe is a great alternative for a special vegetarian dish on St. Paddy’s day instead of a meat and guinness pie or as a vegetarian main at Easter dinner! I hope this recipe makes it’s way to your table soon! Please share your experience.
Veggie Tofu Pot Pie Deliciousness!
• 1 12 oz. package Firm Hodo Soy tofu (pressed with paper towels)
• 1 small yellow onion (small diced)
• 3 large carrots (small diced)
• 3 celery stalks (small diced)
• 5 cloves of garlic, minced
• ½ butternut squash peeled and 1 ‘ diced
• 1 bunch kale, stems removed and roughly chopped
• 2-3 T. tamari
• ¼ cup nutritional yeast
• A pinch of crushed red chile
• Salt & pepper to taste.
• 2 cups vegetable stock
• 2 T. olive oil
• 2 T. butter
• 2 T. ap flour or gf flour
• 2 ladles of veg. stock taken from the base
• A pinch of salt & pepper
• 1 ¾ cup ap flour
• 1 stick of cold butter sliced
• 2 egg yolks ( egg whites reserved for egg wash)
• ½ tsp salt
Preheat oven to 350. Toss squash in 1 T of olive oil, season with s & p, spread evenly on a sheet pan and roast for 10 minutes.
Press out moisture of tofu with paper towels between two heavy objects. I use a plate underneath a cutting board with a cast iron pan on top. (For about 10 minutes.)
Wash and stem kale roughly chop. In a dutch oven or heavy bottom 5 qt. pot heat the 2 T. olive oil, add mirepoix and saute’ over medium heat for about 7 minutes or until the veggies are tender and onions translucent, season with s & p. Add diced tofu, tamari and nutritional yeast, saute’ for 7 more minutes, adding the garlic, pinch of crushed chile’s and chopped kale. Add the 2 cups of veg. stock, bring to a simmer.
In a small sauce pan, melt butter, add the flour and whisk. Let the roux cook until flour looks golden and smells toasty, then add 2 ladels of stock from the base already cooked, stirring until thickened, season to taste. Add the roux to the base, combine until the mixture is thickened by the roux.
– Add the roasted butternut squash at this time! And turn off the heat. Preheat oven to 375.
In a food processor combine flour, cold sliced butter, egg yolks and salt. Process until dough is formed. If the dough doesn’t seem to want to come together, add 1 T. of cold water. My dough came out fine. Make sure the butter is cold or the crust will be too soft. Roll out on floured surface.
Pour veggie tofu mixture into a 2.5- 3 qt. medium size casserole dish. Place the rolled dough over the mixture and press around the dish. Cut a few slits into the crust to allow steam to be released. Brush with egg wash and bake @ 375 for 35 minutes.