tater & tofu pot pie
4 carrots, chopped
4 medium potatoes, chopped
3/4 cup shallots or onion (about 3 or 4 medium shallots), chopped
1 cup broccoli, chopped
2 cups vegetable broth (I make mine with water and bouillon cube)
1 1/2 cup frozen peas
1 cup firm tofu, cubed or 3/4 cup of soaked soy curls sliced in small pieces
2 tablespoons soy sauce
1 1/2 teaspoons garlic powder
1 teaspoon tarragon
1 teaspoon dill
1/2 teaspoon cumin
3 tablespoons nutritional yeast
1 tablespoon flour or 1 1/2 Tablespoon of minute oats
2 cups flour
1 cup ground seeds (dried coconut and sunflower mix is great)
1/3 cup water
1 tablespoon dried onion
Preheat oven to 450 degrees F. Toss carrots, potatoes, broccoli and shallot into a large stove pot, add the broth, and simmer on low heat (covered) for 20-25 minutes. Stir occasionally.
Add the rest of the filling ingredients, and mix well. Remove from heat, keep covered, and let it set while you make the crust.
For the crust, mix the crust ingredients together and divide in half. Evenly press 1/2 the dough onto the bottom of a deep glass baking dish. Bake for 10 minutes.
Spoon in the filling on crust, packing it down. Press the remaining dough on the top, and bake for 20-25 minutes. The top will be golden brown when it’s ready. Yummers!
Makes: 4 – 8 servings, Preparation time: 30 minutes,
Cooking time: 1 hour