Fall is SO close in my neck of the woods, but we are still having pretty warm afternoons. Even though the leaves are filling up my yard, sticking to my dogs, and getting drug into my house on an hourly basis, we haven’t quite said goodbye to summer.
Even still, I am ready to break out my fall decor, diffuse spicy oils, and I even bought my first pumpkin! My menu is changing from light, summer fare to hearty soups, crusty breads, and pot pies. Pot pies? Heck ya! It doesn’t get any more comfort-y on the comfort food scale, and this pot pie recipe is beyond easy.
Does this look familiar? It’s because I have written about this recipe before. But, when I was making this the other day I pulled out my camera and decided to capture some shots that didn’t look like iPhone pictures edited in Instagram. What can I say? My photography has improved at least a little since then!
Who doesn’t love a pot pie? And the nice thing about this recipe is that other than the sauce, everything is customizable. Want to bake tofu instead of sautéing it? Have seitan on hand instead of tofu? It will still be tasty. Technically, you could even use chicken, but that would be stretching my good graces.
My only real gripe about this recipe is the pie crust. I haven’t done a lot of tinkering with making my own, and it is nearly impossible to find a vegan one in the stores here. Sometimes I get the non-vegan one, and I can stand the way they smell as they are baking. I even made my husband check the stove to make sure we didn’t have a critter in there, and nope. Just a stinky pie crust. Don’t judge me, I never claimed to be normal.
So, any way you slice it (see what I did there?) pot pies should be on your menu this fall. So what is the recipe, again? I thought you’d never ask …
- 1 package of firm tofu, pressed and cubed to 1"
- 1 bag frozen mixed vegetables
- 1 1/2 C water
- 1/2 C nutritional yeast flakes
- 1/4 C flour
- 2 T liquid aminos
- 1/2 t salt
- 1 pie crust
- Preheat oven to 375°.
- Cook cubed tofu in a sauté pan until lightly browned on all sides. Add tofu and mixed vegetables to a 9" pie pan.
- In a saucepan combine water, nutritional yeast flakes, flour, liquid amines, and salt and whisk briskly to incorporate over medium heat until sauce thickens. Remove from heat and pour over contents of the pie pan.
- Shape pie crust over the pie pan and bake in preheated oven for 40-45 minutes, or until crust is golden brown. Cool slightly before cutting and serving.