Recipe by supercarrot
Adapted from a recipe from "Vegan Planet" by Robin Robertson. it's super tasty.
Top Review by Tetris Master!
Fantastic comfort food with the bonus of being nutritional! Texturizing the tofu through freezing and thawing was a brilliant idea: The tofu flaked like chicken, which was something I was stumped on for years on how to mimic. I made this for Thanksgiving so that my vegetarian friends and I could have something to eat as the rest of my family and friends gorged on a large dead bird. The potpie was well received by all of us "veggies," and even the few intrepid carnivores that tried it swore it tasted like chicken was in it. I will, most definately, make this again with no occassion necessary.
- 1 large all purpose potato, peeled and diced
- 1 large carrot, chopped
- 1 1⁄4 cups vegetable stock
- 2 tablespoons tamari or 2 tablespoons other soy sauce
- 1 tablespoon cornstarch, dissolved in
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 lb firm tofu, diced, frozen and thawed (freezing and thawing optional, but it improves the texture)
- salt & freshly ground black pepper, to taste
- 2⁄3 cup frozen peas, thawed
- 1⁄3 cup frozen corn, thawed
- 2 1⁄2 cups unbleached all-purpose flour
- 1⁄2 teaspoon salt
- 2⁄3 cup chilled canola oil
- 4 tablespoons ice water
Directions See How It's Made
- Cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
- Put stock and tamari in a small saucepan and bring to a boil over medium-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stirring until thickened, remove from heat and set aside.
- Heat the olive oil in a medium-size skillet over medium heat.
- Add the onion, cover and cook until softened, about 5 minutes.
- Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
- Preheat oven to 350°F.
- For the crust, incorporate the salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
- Add the water and mix until it forms a ball. (if it's too crumbly, add water by the tablespoonful until it comes together. different climates affect flour differently.).
- Divide the crust in two and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
- Place one half into the casserole dish, and put the vegetables on top.
- Place the second crust over the vegetables and crimp the edges.
- Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
- Let rest for 5 minutes before serving.
- p.s. someone asked a question whether to use silken or waterpacked. waterpacked/chinese-style is ideal, but it may still work if all you have is silken. or go ahead and omit the tofu altogether. it's an adaptable recipe.