Veggie Pot Pie -holiday recipe

What you will need (items linked below)

1 block extra firm tofu

2 medium potatoes 

1 onion 

1 - 1/12 cups cremini mushrooms 

1 large carrot

2 stalks celery 

vegan bouillon powder 

pie dough 

preferred cooking oil or butter

salt and pepper to taste
Optional ingredients- leeks- lentils- dried thyme-bay leaf-flour/cornflour

To make the filling:

1. Press your tofu with a tea towel or paper towel. Leave for about 10 mins while you prepare the other ingredients.

2. Prepare your veggies. Peel your potatoes & carrots. Chop all your veggies - shape doesn't matter as long as it is consistent. I tend to do a chunky dice for pot pies.

3. Using a heavy based pot or deep pan, heat to medium and add in a few glugs of your preferred cooking oil or butter. Sautee the onions first until softened. Add in your chopped potatoes, carrots, celery and mushrooms. Place a lid on the pot/pan and allow the veggies to soften slightly. If the veggies are sticking, reduce the heat slightly and add a splash of water.

4. While the veggies are cooking, take your pressed tofu and using the large side of a grater, grate the tofu.

5. Add the grated tofu to the pan along with a pinch of salt & pepper.

6. Prepare the vegan bouillon - I used approximately 1 cup for this recipe. Add the bouillon to the pan and give a good stir. Add bay leaf and other herbs if using. Turn heat to simmer and allow the mix to cook with the lid on for about 10 mins. After 10 mins you can remove the lid - if the mixture is too liquidy allow some of the liquid to evaporate. Taste test and be sure your potatoes are cooked.

7. Pre heat your oven to 425.

8. Roll out your pie dough - being sure to reserve a bit for the lid of the pie. Using your preferred pie dish, line the dish with the bottom pastry. Add the filling to the pie - be generous! Add your top layer of pastry and crimp the edges with a fork or by pinching the edges together with your fingers.

9. Using an egg wash (or vegan milk/butter) brush your pie all over. Add a sprinkling of sesame seeds for added texture.

10. Bake for 25-30 mins - until the pastry is golden brown.

Serve with veggie gravy and all the sides!

Tips-if you want a super thick sauce in the pie, sprinkle some flour or cornflour over your cooking veggies before you add the bouillon - this will help to thicken the sauce-if you don't like tofu or want added protein add in some black or green lentils to the mix. If they are dried, make sure they are fully cooked!-if the pie is overfilled and leaks out the sides don't panic! It will still be delicious - just place a baking tray beneath the pie dish while baking to protect your oven.