*Disclaimer: I am not a food photographer, nor will I ever be one. My current camera refuses to upload pictures to my computer, so until I get a new one, it’s instagram baby! Also, since I am not claiming to be a photographer, I will only be posting pictures of the end result. First of all, because I don’t think you are a child that needs hand holding through every single step. Second of all, because it takes forever for pages to load when you have a picture of everything.
It’s National Pie Day and my very first recipe post. Fantastic! I love pie. My favorite pie is strawberry rhubarb with cherry coming in at a very close second. In my opinion, pie is best served with fresh whip cream, but vegans don’t eat whip cream. Not sure what I will sub for whip cream, but I don’t like cold ice cream anywhere near my hot pie. Today though, I thought I should do a vegan pot pie because when one is trying to lose weight, and is the only adult in the house, it’s best not to make dessert pies. I found one pinned on pinterest and thought I would try it out. (Let’s give a quick shout out to pinterest. Could the internet be any better?)
It sounded really delicious, and with a few tweaks, I made it my own.
Vegan Pot Pie
1 pastry crust (either homemade, or store bought. Let’s pretend I am super awesome and made homemade vegan, when in reality, I bought a vegan one from the grocery store)
2 blocks of extra firm tofu
3 tbsp extra virgin olive oil, divided (you will never catch me typing out evoo, except this once. It’s stupid)
1 small yellow onion, diced
3 gloves garlic, peeled and chopped finely
2 celery ribs, diced
2 carrots, peeled and diced
1 russet potato, peeled and diced
1/4 cup all purpose flour
2 tsp nutritional yeast (not to be confused with normal yeast, that you bake with. This comes in flakes usually, and is also called brewers yeast.)
2 tbsp soy sauce (恭喜发财)
1 1/4 vegetable broth
1/4 cup fresh or frozen peas
1/2 cup fresh or frozen white corn
1-2 tsp finely chopped fresh sage
1 tsp thyme leaves
salt and pepper to taste
Preheat your oven to 400 degrees F.
Cut tofu into 1/3 inch pieces. Place between to paper towels or clean towels and press until excess water is gone. I normally put a heavy cookbook on top and cut the rest of my veggies while waiting for the tofu. I happened to use The Barbecue Bible as my heavy cookbook. How very.
Heat 1 tbsp olive oil in pan, add tofu and cook until golden brown on all sides, if you are very thorough, most sides if you are lazy like me. Remove tofu from pan, and set aside for later use.
Heat remaining 2 tbsp olive oil in pan. Add onions, garlic, celery, and carrots. Saute until the onion is translucent.
Add potato to pan and cook until potato is tender, but not mushy.
Add flour, nutritional yeast, and soy sauce to the pan and mix in with the veggies.
Add the vegetable broth and stir until all combined and sauce starts thickening slightly, making sure to scrape up all the delicious little brown bits from the bottom of the pan.
Add in the tofu, peas, corn, sage, and thyme and stir until combined. Remove from heat, and season with salt and pepper.
Pour veggie mixture into a pie plate. Or if you are me, search for your pie plate, remember that your friend still has it from Thanksgiving, say your favorite expletive, and use something else that will work. Mine ended up being a 9 inch circular cake pan.
Top with your pastry crust and make the edges as beautiful or as boring as you want. I went with the old pinch technique. Cut some lines in the middle.
Place your pie in the oven and cook for about 30 minutes. I checked mine around 25 and it was ready, so I took it out. Then let sit for 5 minutes. I served mine with a side salad with balsamic. The kids had a hearty helping of ketchup on top of their pie.
The end result is rather delicious, albeit slightly messy. That was most likely because I used a cake pan, not a pie pan, so it’s harder to dish out. Oh…and my pie server seems to be whoring around since her husband, the pie plate, has been on an extended vacation. Trollop. I had to use a big knife. The veggies are tender, but still had texture so they weren’t mush in your mouth. The sauce was really delicious and fulfilled all my wishes and cravings for an excellent sub for a traditional meat pot pie. I may have even gone back to the pan and had a few forkfuls of the filling that had not been scooped out properly with my big knife. The other wonderful thing is, you could do any veggie combination your heart desires. Add in some parsnips, sweet potatoes, zucchini, even chopped greens. Whatever you want to add, or anything that might be getting close to spoiling.
All in all, it was a good dinner. And a delicious nod to National Pie Day.
Stay tuned for my next blog post. What’s on the agenda? Buying pretty plates and bowls, looking for a camera, and possibly introducing you all to this wonderful thing called cashew cream. It has blown my vegan mind.