Tofu pot pie

This recipe was cobbled together from several others, and ended up being really good - as someone has said, pot pie's one of those all-forgiving recipes. Much credit to Vaishy, whose terrific pastry crust recipe we used, and to Susan, whose recipe supplied an herbal template for the filling - though I went my own way with how it went together, being somewhat short of time after a trip to a used bookstore! As an added note, I really wish stores would not use lard by default in their premade crusts. When we realized we'd be running late, I suggested getting one of those Pillsbury crusts, which are so great to work with - but none of those, nor any of the store brands, used anything but lard.

Pie crust
(original here):

1 cup whole-wheat pastry flour
1 cup all-purpose flour
4 tbsp transfat-free vegetable shortening
1/2 tsp salt
1 tsp dried herbs (Vaishy used rosemary and thyme; we used thyme, sage, onion powder, and poultry seasoning to go with the filling)

Mix together all the ingredients. Cut the shortening into the flour with a fork until no large lumps remain. Add just enough cold water and stir with a fork to mix. When the dough comes together, divide into two balls, wrap in plastic wrap, and put in the refrigerator while you make the filling.

Filling
original here


1 large onion, cut into 1/2-inch dice
2 ribs celery, cut into 1/4-inch dice
4 cloves garlic, minced
-- saute these veggies in a little olive oil (about 1 tsp) til fragrant and just a bit brown, set aside

8 ounces portabellas
-- slice mushrooms. place in hot covered pan (I use my heavy cast iron for this) medium-high 'til mushrooms lose their liquid and become quite fragrant. set aside.

2 large carrots, diced
1 L potato, cut into 1/2-inch dice
-- boil in water sufficient to cover for 10 minutes, drain and mix with other veggies.

1 package extra-firm tofu
-- cube and dry-fry to lightly brown and let some water cook out. mix with veggies, set aside.

1 1/2 c veg broth
2 bay leaves
1 teaspoon thyme
1/2 teaspoon rubbed sage
2 teaspoons poultry seasoning
1 teaspoon onion powder
1/2 teaspoon celery salt
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper -- or to taste
1 1/2 teaspoon salt (or to taste)
-- bring to boil, simmer for around 10 minutes. remove bay leaves, then thicken by removing some of the hot broth and mixing it with the cornstarch slurry mentioned below.
6 tablespoons cornstarch dissolved in 4 tablespoons water

I found it still wasn't thick enough so ended up adding besan (chickpea) flour. Make sure you let the thickened mix cook for a few minutes, then remove from heat & stir in the last few ingredients.

1 cup frozen peas
3 tablespoons nutritional yeast
1 tablespoon mellow white miso

Assembly

Use deep-dish pan. fill crust and bake at 400 for 40 minutes or until top crust is brown and filling is bubbly. Remove from oven, let rest for 10 minutes.