Vegan Tofu And Vegetable Pot Pie

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The Kitchn

Comments

This is a fantastic vegan recipe! It's hearty, nutritious and filling. I modified by adding about 10 large white mushrooms, and about 1/4 cup of red wine while sautéing the onion/veg mixture. Doubling the recipe FILLS a large lasagna pan and could feed a large family / small army. I will make this again!
b03ed59f1023   •  5 Dec   •  Report
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Ingredients

Crust

1 cup + 2 tablespoons all-purpose flour

1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks

Ice water

Filling

8 ounces super or extra firm tofu

3 tablespoons olive oil, divided

1 small yellow onion, diced

1 celery rib, diced

1 carrot, diced

2 cloves garlic, crushed

1 Russet potato, diced

1/4 cup all-purpose flour

2 teaspoons nutritional yeast

2 tablespoons soy sauce

1 1/4 cups vegetable broth

1/2 cup fresh or frozen peas

1 teaspoon finely chopped sage

1 teaspoon thyme leaves

Salt and pepper

Special Equipment

2 (12-ounce) ramekins or other oven-safe dishes

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