Isn’t it funny that so many comfort foods are different takes on pie? What is it about hearty filling in a pastry or potato crust that warms our souls? This tofu pot pie is a cruelty-free take on the more conventional chicken pot pie, and it’s sure to please! This is another situation where you can go with a pre-made vegan crust or make one from scratch.
- 1/4c olive oil
- 1 pound tofu, cubed
- 4 carrots, diced
- salt and pepper, to taste
- 2t herbes de Provence
- 3/4c mushrooms, sliced (I used button, but you could try other sorts, too!)
4 scallions, chopped
- 1/3c flour
- 2c water or veggie broth (or half water or broth and half white wine)
- 2 vegan pie crusts
In a soup pot, heat the oil on medium high and sauté the tofu, carrots, and spices until the carrots are a little soft, then add the mushrooms and scallions. Cook for a few minutes more, until the mushrooms get nice and soft.
Add the flour, turning the heat down to medium, and stir the mixture for about a minute, then add the liquid. Let the mixture boil and thicken for a few minutes, then turn off the heat and set aside.
Pour the filling into one of the pie crusts, then top with the second crust, making sure to pierce the top crust so steam can escape.
Stick the pot pie in the oven, and bake for 20 minutes at 350F or until the top is nice and brown.
Let it settle for about 5 minutes before serving.