Rustic Greenmarket Veggie Tofu Pot Pie

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1 1/2 cups red carrots, sliced into thin rounds

1 medium red onion, chopped

2 Tbsp olive oil

a few sprigs of fresh herbs (oregano, marjoram, thyme or rosemary)

1/4 tsp coarse sea salt


2 cups extra firm tofu, drained and sliced into cubes

1/4 cup nutritional yeast

1 Tbsp agave syrup

1 Tbsp 24-seasoning blend (or similar dried spices)

1/2 tsp coarse sea salt

fresh pepper, a few dashes

drizzle olive oil

2 tsp apple cider vinegar

1 medium sweet potato, baked, cooled, peeled and chopped into cubes

1/4 - 1/2 cup edamame beans (frozen)

1 1/2 cups whole wheat flour

1 tsp baking powder

1/3 cup sweet potato, mashed/cooled

2 tsp roasted pumpkin seeds

1/2 tsp pepper

1/2 tsp salt

1-2 Tbsp olive oil

1 Tbsp nutritional yeast

1/2 cup water

1/2 cup soymilk

extra water for loosening dough (if needed)

extra flour for dusting/rolling

1 1/4 cups soy milk, plain

1 tsp olive oil (opt'l)

3 Tbsp flour

1 Tbsp spice blend or pinch of fresh herbs

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