Eliza Jane Curtis
I learned this recipe from fellow intern Margit Razcowski. Margit was vegan so we pretty much cooked everything vegan in the intern house since we shared meals. It was a great experience for me to learn how easy it is being vegan. Now it is one of my favorite recipes in the world and I’ve had to make copies of the recipe for all my friends. I cook it almost every year at Thanksgiving! After we moved to Argentina it was hard to find nutritional yeast so I didn’t make tofu pot pie for a whole year, but I now have a nutritional yeast hook-up so I made it again for Thanksgiving this year and it was all gone in 10 minutes! Everybody loves Tofu Pot Pie.
- 4 cups flour
- 2 tsp salt
- 1 cup margarine
- 1 cup cold water
Pre-heat Oven to 400°.
Mix all ingredients until combined and crust-like. Divide into two balls, one slightly bigger and one smaller. Roll the large ball flat and lay in a large rectangular baking dish. Stab with fork to release bubbles and bake till barely browned, about 10 minutes. Set aside.
- 1/2 cup flour
- 2-3 Tbs nutritional yeast
- 1-2 tsp salt
- 1 tsp garlic powder
- 4 cups firm tofu, cut into 1/2” cubes
Combine all in a paper bag and shake well until tofu is coated. Saute in 1/3 cup oil until browned and crispy.
- 1 cup onion, diced
- 1 cup celery, chopped
- 1 cup carrots, thinly sliced
- 1/2 cup frozen peas
- Cook until onion is limp, then add:
- 1 tsp salt
- 2 Tbs soy sauce
- cayenne pepper to taste
- 1/2 cup nutritional yeast
- 1/4 cup flour
Cook in a separate pan until well toasted, stirring almost constantly.
- 2/3 cup oil
- Stir while cooking mixture another 5-10 minutes.
- Add 1/4 cup water and cook for a few more minutes until somewhat thickened.
- 3-4 Tbs soy sauce
- salt and pepper to taste
Spread filling in pre-baked crust. Cover with gravy.
Roll small ball of crust into a rectangle for top of pie. Pinch sides shut and slit steam holes in top.
Bake at 400° until brown 30-40 minutes.