The Llama Papa doesn't really like 'creamy' things and so has never had a classic chicken pot pie or a veggie alternative. But I've had a hankering for one for a while, so I went trolling around for ideas. After a while I came up with this:
(with some promising alternate ingredients at the end)
1 double pie crust
1 package extra firm tofu, drained
1 medium onion
4 cloves garlic
2 ribs celery
1 small sweet potato
1/4 cup whole wheat flour
1 Tbsp nutritional yeast
2 Tbsp soy sauce
2 cups vegetable broth
1/2 cup frozen peas
1/2 cup frozen green beans
1 teaspoon rosemary, crushed
1 teaspoon thyme
small bay leaf
Salt and pepper
Preheat the oven to 400 degrees.
Cut the Tofu into 1 inch pieces and fry them in a saucepan until all sides are browned; set aside.
Saute the onions until translucent; add the garlic and saute a minute more. Add the carrots, celery, and potato, and saute until everything is warmed.
Add the flour and stir until everything is evenly coated.
Add the rest of the ingredients, including the tofu, and simmer for about 15-20 minutes, or until the potato is just soft.
Roll out the double pie crust and line a 9-inch pie plate with one half.
Fill with the vegetable mix and top with the other half; crimp the edges to seal, and slash the top a few times to vent.
Bake for 30 minutes or so until the crust is golden and everything is nice and bubbly.
Slice and enjoy!
As we were eating, we thought of a bunch of other ingredients that would go really well in this pie:
Try replacing the sweet potato with a regular potato, or do both!
Use leeks instead of onions.
Toss in some sliced white button or Baby Bella mushrooms and sweat them before adding the carrots and celery.
Cooked TVP instead of tofu. Or maybe some Tempeh!
Use one carrot and one parsnip instead of just two carrots
add a few cups of a small bean, like pink or red beans