Vegetable Pot Pie with Sweet Potato Crust.
vegan, makes one pie
This recipe may look complicated, but appearances are deceiving! It’s just all of the yummy spices that make the ingredients list look so long. And it’s made entirely from things that I always keep in my kitchen!
Adapted from LunchBoxBunch.
Roasted Veg, Carrots/Onion:
4 carrots, sliced into rounds
1 medium red onion, chopped
¼ tsp. oregano
¼ tsp. thyme
¼ tsp. rosemary
¼ tsp salt
Dash of fresh pepper
Baked Tofu Cubes:
1 pound extra firm tofu, drained and sliced into cubes
¼ cup nutritional yeast
1 Tbsp. maple syrup
½ tsp. thyme
½ tsp. sage
½ tsp. basil
½ tsp. rosemary
½ tsp. salt
Dash of fresh pepper
2 tsp. apple cider vinegar
1 medium sweet potato, baked, cooled, peeled and chopped into cubes
½ cup edamame or lima beans (frozen)
1/3 bunch of kale
2 cups whole wheat flour
1 tsp. baking powder
½ sweet potato, mashed/cooled
2 tsp. roasted pumpkin seeds
½ tsp. fresh pepper
½ tsp. salt
1 Tbsp. nutritional yeast
1/2 cup water
1/2 cup almond milk
extra water for loosening dough (if needed)
extra flour for dusting/rolling
1 1/4 cups almond milk
3 Tbsp. flour
1 Tbsp. Herbs de Provence
1. The first step is optional, but it helps make the sweet potato cubes perfectly square as opposed to ‘falling apart’ in your filling. Bake your sweet potatoes in the oven or microwave until tender. Then place the potato (skin still on) in the fridge until chilled.
2. Start your pie about 2+ hours before you may want to serve it. First, turn your oven to 400 degrees. Prep your onion/carrot mixture. Chop the veggies and toss them with the herbs. Lay them flat on a baking sheet and roast until tender and the onions are caramelized (about 30-40 minutes). When they are done, pull the sheet out of the oven and set aside.
3. While your veggies are still roasting, drain your tofu, and dry well with a paper towel. Slice into small cubes. Toss the cubes with the ‘baked tofu’ ingredients. Lay your tofu on a baking sheet and place in the heated 400 degree oven. Bake your tofu until the edges start the brown. I baked my tofu for around 30 minutes. When it is ready, pull it out and set aside.
4. Now that you have your tofu/veggie cooling on the counter, you can get started on your crust. Combine all the ingredients in a bowl and then knead on a floured surface by hand. Knead until most of the crushed sweet potato is well combined into the dough. Remember, you can simply add more water or more flour if you need to adjust the texture of the dough. Roll into a dough ball and roll up in plastic wrap. Place your dough in the freezer for about 20 minutes while you work on the Roux/filling mixture.
5. Start on the roux by adding the soymilk, oil, spics and flour to a soup pot over low heat. Stir in the flour so it does not clump. Keep stirring until the roux becomes a thick gravy texture. You can turn the heat up to med-high to get it boiling a bit. But turn back down to med-low when you start the next step.
6. Add in your edamame directly from the freezer to the roux/liquid. Mix in kale. Next, fold in the tofu cubes. Then the roasted veggies. Fold well until the ingredients are coated with the sauce. Lastly, peel and cube your sweet potato and add to the mixture. Once the filling is made, set it aside while you assemble your pie crust.
7. Pull your dough from the freezer and break into two rounds (one for top crust and one for the bottom). Roll out the first round on a floured surface using a rolling pin. Lay the bottom crust flat inside. Poke a few holes in the crust to let it breath. Use your fingers to press it into place.
8. Next, pour in your filling. Pile it high and fill it deep.
9. Lastly, roll out your top crust, lay it over the filling and seal it on the sides with your fingers. I traced a little heart in the middle to let it breathe, but I’ve also done an “R” before for Richardson!
10. Bake your pie for 30 minutes at 375 degrees. In 30 minutes check on your pie. When your top crust is starts to brown and is a bit crisp to touch, it is done. Turn off the oven and let the pie cool on the counter for at least 30 minutes before serving.