Tofu pot pie

I didn’t take a photograph of the finished dish, for some reason, but I have in-process pictures that I’ll use instead. I used frozen peas, corn, and carrots for this recipe, as I wanted it to be quick and easy, but by all means use fresh if you like. I don’t tend to use fresh peas for baked recipes, as it seems a waste of the tender taste of the fresh version, especially since they will be covered in gravy.

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Ingredients

  • 2 vegetable pastry shells.  You can make your own, but I bought them prepared.
  • 1 package extra firm tofu, diced
  • 1 onion, diced
  • Olive oil
  • 2 cups corn (I thawed from frozen)
  • 2 cups peas and carrot mix (I thawed from frozen)
  • salt and pepper to taste

Gravy

  • 1 cup water
  • 1 cup soy milk
  • 1/2 cup of nutritional yeast
  • soy sauce to taste
  • gravy browning
  • onion powder to taste
  • garlic powder totaste
  • 2 tablespoons cornstarch

Preparation

  • Saute the onions in olive oil until softened.  Add the remaining vegetables and season to taste.
  • In a blender, add the gravy ingredients and mix well.  Use enough gravy browning to ensure a nice deep colour.
  • Cook the gravy over medium heat until it thickens.
  • Mix enough gravy into the vegetable mix to coat thoroughly.
  • Place the vegetable mixture in the bottom pie shell, and cover with the second. Cut some air vents into the top.
  • Bake at 400 until browned

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