Saturday, 26 October 2013

Veggie Pot Pie

Veggie pot pie is one of my favourite go-to recipes for every holiday: christmas, thanksgiving, easter, So I thought it was about time to share with the world my delicious pie recipe. It's a veggie pot pie, stuffed with all the classics: potatoes, carrots, tofu, mushrooms, greens... Delicious.
I've featured this pie at at many holidays and everyone enjoys it, vegetarians and meat-eaters alike.

Serves: 4-8


Pie Crust

  • 2 1/2 cups white flour (you can use a bit of whole wheat if you like)
  • 1/4 tsp salt
  • 1/4 cup cold vegetable shortening
  • 3/4 cup cold margarine, cut into cubes
  • 1/4-1/2 cup ice water


  • 1 block of firm or extra firm tofu*, rinsed, patted dry and cubed
  • 1 tbsp soy sauce, diluted with 2 tbsp water
  • 1 tbsp olive oil to pan fry
  • 2 tbsp nutritional yeast
  • 2 tbsp whole wheat flour
  • 1 tsp garlic powder
  • 1/2 tsp thyme

  • 1 tbsp olive oil
  • 1 cup, or 2 medium-small onions, diced
  • 2 large cloves of garlic, minced
  • 1 cup, or 3 stalks of celery, diced
  • 1 cup, or 2 medium-large carrots, diced
  • 1 cup, or 3 medium potatoes, diced
  • 8-10 sliced crimini mushrooms
  • 1/2 cup chopped kale, spinach, green cabbage or napa cabbage
  • 2 tbsp low-sodium soy sauce
  • 1/8-1/4 cup water
  • 1 cup frozen or fresh green peas

*To get a more "chicken-like" texture, try cutting the tofu the night before, then thawing it in the morning


  • 1/2 cup nutritional yeast
  • 1/4 cup whole wheat flour
  • 1/3 cup olive oil
  • 1 1/2 cup water
  • 2 tbsp low sodium soy sauce
  • 1/4 tsp oregano and/or thyme
  • 1/4 freshly ground pepper, or to taste


Pie Crust

  1. In a large mixing bowl, combine flour and salt.
  2. Cut the shortening into the flour mixture then add the cubed margarine and mix until you get a crumbly mixture, like a coarse corn meal.
  3. Slowly incorporate the ice water, until the mixture comes together as a dough. Start with a quarter cup and only add more if the dough is too dry.
  4. Form the dough into a ball, then cut into two halves, one roughly larger than the other.
  5. With plastic wrap, cover each ball and refrigerate until you are prepared to start filling the pie, at least 20 minutes.


  1. In a vary large pan or wok, coat with the olive oil and heat on medium.
  2. Drizzle the soy sauce mixture over the cut tofu, then add it to the pan.
  3. Fry the tofu, rotating it to so that most sides of the cubes are golden brown.
  4. In a medium bowl, mix nutritional yeast, flour, garlic powder and thyme.
  5. When the tofu is cooked, coat it in the mixture and set aside. Whatever doesn't stick to the tofu can be added the gravy later.
  6. In the same pan you used for the tofu, sauté onions, garlic and celery in the olive oil until the onions are translucent, about 5 minutes.
  7. Add the carrots, potatoes, and mushrooms to the pan and sauté for a couple minutes before adding the cabbage or greens.
  8. Add the soy sauce and water to the mixture, cover and steam until all the veggies are al dente, about 15-20 minutes. Meanwhile you can start the gravy (see below).
  9. Add the tofu and peas to the veggie mix and combine, then remove it from the heat.


  1. In a small pot or sauce pan, toast the nutritional yeast and flour until aromatic.
  2. Add the olive oil and whisk until smooth.
  3. Slowly incorporate the water into the gravy, stirring until thickened.
  4. Stir in the soy sauce and seasoning.
  5. Remove from heat

  1. Roll out the larger portion of the dough onto a floured surface to about an 1/8". Place the dough in a 9" pie plate, leaving edges uncut.
  2. Mix the gravy in with the vegetable-tofu mixture, then pour onto the bottom pie dough, it will be heaping.
  3. Roll out the rest of the dough large enough to cover your pie.
  4. Roll the pastry onto the pie, and curl up the edges, crimping them with a fork or your fingers, removing any excess dough.
  5. Prick the top with a fork or knife.
  6. Bake in a preheated oven at 400°F for 30-40 minutes, uncovered, until the top is golden.
  7. Let the pot pie cool 10 minutes before cutting into it.

Serve with your favourite fall or winter side dishes and enjoy!