Holiday Recipe: Hearty Vegan Pot Pie

Posted by Healthy Bitch Daily on Dec 28, 2012

You thought your pot pie days were over.

But you thought wrong, cupcake. This recipe is hearty and flavorful but packed with veggies—perfect for fooling the kiddos or your meat-eating man. Eat up!

What You Need

1½ packages of firm tofu, drained, patted dry and cut into ½-inch cubes

2 small sweet potatoes, diced

1 cup of chopped carrots

3 cloves garlic, minced

1½ cups of chopped chard

½ onion, diced

2 9-inch vegan pie crusts (or you can make your own)

Salt & pepper

Olive oil

1⅓ cup water

½ cup nutritional yeast

¼ cup flour

3 tablespoons olive oil

2-3 tablespoons soy sauce

¼ teaspoon salt

⅛ teaspoon pepper

How to Make It

Preheat oven to 350 F.

Heat a large pot of water. Boil carrots and sweet potatoes for about 10-12 minutes.

Meanwhile, warm olive oil in a large saute pan. Toss cubed tofu with a little nutritional yeast (just enough to coat–this will help it fry up with some flavor). Saute onions and garlic for a few minutes; add tofu to pan, season with salt and pepper, and cook for another 7-10 minutes or so.

When potatoes and carrots are done boiling, drain and add to saute pan with tofu. Add chard and stir, cooking for another few minutes until chard has cooked down. Remove from heat.

Mix gravy ingredients (last 7 ingredients, from water to pepper)  in a sauce pan over medium-high heat, stirring constantly until it thickens (about 7-9 minutes).

Taste gravy and tofu mix. Add more seasoning if desired. Add half of gravy to tofu mix and stir. Spoon tofu mix into 1st pie crust. Add rest of gravy to the top and cover with second pie crust.

Bake for 1 hour. Let sit for 10-15 minutes before serving.