Vegan Pot Pie

Originally this recipe has tofu, but I'm going to pass on that. Hormone-altering soy no good, eh? I might also use up the crescent rolls that have been in my fridge. I think it would be easier than making the crust from scratch. I want to make a couple and freeze them for Daniel to take for lunch to work. What should I bake them in? Buy ceramic baking dishes?


Filling
8 ounces super or extra firm tofu
3 tablespoons olive oil, divided
1 small yellow onion, diced
1 celery rib, diced
1 carrot, diced
2 cloves garlic, crushed
1 Russet potato, diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1/2 cup fresh or frozen peas
1 teaspoon finely chopped sage
1 teaspoon thyme leaves
Salt and pepper

Special Equipment
2 (12-ounce) ramekins or other oven-safe dishes


Preheat oven to 400° F.

Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent.

Add potato to the skillet and cook, stirring frequently, until tender but not mushy.

Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.

Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.

Add peas, sage, and thyme and stir until combined.

Remove from heat and season to taste with salt and pepper.



Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick.

Place the ramekins upside-down over the dough and use a paring knife to cut out circles about 1/2 inch larger on all sides.


Assemble and Bake

Divide the vegetable mixture between the ramekins.

Place a dough round over each ramekin and tuck the sides under to form a thicker crust around the edge. Press to seal around the edges of the dishes and crimp with a fork. Cut a slit in the middle.

Bake in the oven until golden and bubbly, about 30 minutes.

Let sit for about 5 minutes before serving.



I got this recipe from http://www.thekitchn.com/thekitchn/vegan/recipe-vegan-tofu-and-vegetable-pot-pie-134550.