Vegan Pot Pie, the pie that’s tops!

Vegan Pot Pie

My translation of a vegan pot pie.  I made two different varieties of pies.  The first was filled with tofu, carrots, zucchini, onion, mushrooms, green beans, potatoes and edamame in a rich cumin fennel gravy.  The second was a faux sausage, zucchini, pink lady apple and  potato filled pie with a rich black pepper fennel gravy.  Both were totally satisfying and delicious! I am totally making these again.  Though next time, I envision cherry sage faux sausage, kale, potato and butternut squash combo.  Mmmmmm.

Vegan Pot Pie

Preheat oven to 375 degrees.

For the Tofu Filling you’ll need:

• 1/2 pound (half of 14 oz block) Tofu cubed
• 2 carrots, washed, not peeled, sliced into thin round slices
• 1/2 white onion, diced
• 5-8 white button (or baby bella) mushrooms, sliced
• 1/2 cup edamame
• 1 handful of fresh green beans, cleaned and cut into small pieces
• 1/2 cup cubed zucchini (1 small or 1/2 large)
• 5 small red potatoes, diced
• 1 cup soy milk
• 1 tbsp soy butter (I use earth balance)
• 2 tbsp vegenaise
• 1/4 cup whole wheat flour
• 1 1/2 teaspoon cumin powder
• 1 tbsp fennel seeds
• 1 tsp black pepper
• Salt to taste

Saute the tofu in a bit of oil till browned.  Meanwhile in a separate pan, begin sauteing the onions in a bit of olive oil.  When the onions begin to soften, add the cumin.  Cook for another minute or so.  Add mushrooms and let cook until mushrooms begin to soften.  Then add the remaining vegetables and saute until the vegetables begin to get tender.  Then add the soy milk, soy butter, vegenaise, fennel seeds, black pepper and salt.  Stir to incorporate.  Once mixed, add the flour in a little at a time, stirring constantly so you don’t get lumps.  Once complete, add in the tofu and simmer for 5-10 minutes – then remove from heat.

For the Faux Sausage Filling you’ll need:

• 7 oz of your favorite faux sausage – I used Gimme Lean brand
• 1 cup zucchini, cubed
• 1 pink lady apple, cubed
• 1/2 cup red potatoes, cubed
• 1/4 cup whole wheat flour
• 1 cup soy milk
• 1 tbsp vegenaise
• 1 tsp black pepper
• 1 tsp fennel seeds
• salt to taste

Begin by crumbling the faux sausage and browning it in a little bit of oil.  Once browned, add zucchini, apples and potatoes to the pan.  Saute till tender.  Once tender, add the soy milk.  Stir to incorporate.  Add vegenaise and spices, stir to incorporate.  Slowly add flour, stirring constantly to avoid lumps.  Simmer for 5-10 minutes.  Remove from heat.

The crust for both versions is the same.  I made enough crust for two pot pies.  Double as needed.  You’ll need:

• 1 1/4 cups whole wheat flour
• 1/8 cup garbanzo flour
• 1/8 cup spelt flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp black pepper
• 1/8 cup olive oil
• 1/2 tsp white wine vinegar
• 1 tbsp maple syrup
• 3/8 cup water

Mix all dry ingredients together.  Make a well in center, add remaining ingredients.  Mix well, until a dough forms.  Place dough on floured surface and knead until combined.  Be careful not to overwork the dough.

If you are doing individual pot pies like I did then you would:  Roll dough into a ball and cut into 2.  Form two smaller balls.  On a floured surface, roll out the dough into a circle – large enough to cover your baking dish.

Otherwise:  Roll dough into a ball.  Place on floured surface and roll into a circle, large enough to cover your pie pan.

It’s time to get your bowls ready.  Fill each bowl with the filling mix, to the top but not overflowing.  Then place prepared dough on top of the bowl and go around gently pushing down to adhere the crust to the bowl.  As you go around, tear the excess crust off.  But be careful to leave enough on to hold the dough on the dish, plus a nice crust around the bowl is yummy.  Once that’s done, slice the top of the crust (gently!) with a sharp knife so that the pie doesn’t explode.

Bake for 20 minutes (for individual ones) or 30 minutes (for larger pies – adjust as necessary).  After 20 minutes (or 30) is over, take a bit of soy butter and brush it over the top of the pies.  Put back in oven for another 3-5 minutes, careful not to burn it.  Remove from oven and enjoy.

The tofu version has a lovely Indian flair to it, there’s all these hints of fennel floating around in gravy goodness.  Then, one has these sweet pink lady apples mixed with the savory spicy of the faux sausage and potatoes.  Both really hit the spot on a new fall day.  And, these are extremely hardy and filling, trust me.  I may never need to eat again.  If that’s the case, then at least I had this as my last meal.  Yes, they are that good.