Tofu Pot Pie
Great down-home cooking, veggie style.

INGREDIENTS

Crust

3/4 cup barley flour or unbleached white flour
1/2 cup whole-wheat flour
12/ tsp. salt
3 Tbs. oil
1/4 cup water

Filling

2/12 cups vegetable broth
3 cups diced potato
1 cup finely chopped carrot
1/2 cup chopped onion
1 cup frozen peas, corn or chopped celery (or any combo = 1 cup total)
1/2 cup chopped mushrooms
1/4 cup flour
1/4 tsp. pepper
1/2 tsp. poultry seasoning
1/2 cup soymilk or water (or perhaps milk?)
1 pkg (10-16 oz) tofu, cubed

INSTRUCTIONS

Crust
Mix together flours and salt. Stir in oil, then mix in water. Chill dough while making filling.

Filling
In large saucepan, bring veg. broth to boil over med-high heat. Add potatoes, cover, and cook 5 mins. Add carrot, onion, celery & cook 3 mins. Add peas, corn, and mushrooms & cook 2 mins.

In a small bowl, mix flour, pepper, and poultry seasoning. Add soymilk or water and beat together well. Gradually add to veggie mixture, stirring well. Over med-high heat, stir constantly for 3 mins, utnil thickened and bubbly. Remove from heat & add tofu and salt to taste.

To assemble: heat oven to 350. Using a rolling pan, roll out dough to fit over the top of a med. casserole dish. Spoon tofu-veggie mixture into casserole and cover with crust, pinching edges to seal (you can make a fun pie design if your want). Cut 4-5 slits on top to let steam escape. Bake for 40 mins until crust is done. Let stand 10 mins before serving.

Serves

6

Source

A Teen's Guide to Going Vegetarian

Category

Dinner