I few years ago I won the Vegetarian Times reader recipe contest with my pot pie recipe. I’m including the recipe below, but here is the link to Vegetarian Times if you are interested in others comments and the like. Vegetarian times
I know the ingredients look daunting, but it is worth it. You could also get a pre-made pie crust to speed things up. Just make sure it is vegan.
This is a dish I like to make for Thanksgiving when I am going to non-vegan households as I can enjoy it as a full meal, and others can have a bit as a side dish.
I have also made the pot pie gluten free one thanksgiving for a friend who could not have gluten, it was just as good. For the crust I used Bob’s Redmill gluten free baking mix instead of flour. I used the exact same measurements and all that. For the roux ( oil flour mixture that is the start of the gravy) I used chickpea flour, same amount. Also make sure your tamari is gluten free, or substitute salt. I really have no idea how much, I usually get the Gluten free tamari anyway.
Good Luck!!
Ingredients
- Vegetables
- 1 TBL olive oil
- 2 medium Potatoes, diced
- 2 Carrots, sliced
- 2 cups Mushrooms, sliced
- 1 large Onion, diced
- 1 cup Broccoli, chopped
- 2 cloves Garlic, minced
- For the Tofu
- 1 TBL Olive Oil
- 1 lb Tofu, cut into cubes
- 2 TBL San-J Tamari
- ¼ tsp granulated garlic
- Few dashes Cayenne
- For the Sauce
- 1 TBL olive oil
- ¼ cup Flour
- 3 TBL veggie broth powder
- 2 cups water
- ½ plain Soy Milk
- ½ tsp Worcestershire sauce
- 3 TBL Red Wine
- ¼ cup San-J Tamari
- 1 tsp Hoisan sauce
- ¼ tsp granulated garlic
- 1//8 tsp Cayenne
- ½ tsp Salt
- 1 TBL fresh Thyme, minced (can also use dried, about 1 tsp, or take it out altogether)
- 1 TBL fresh Sage, Minced (can also use dried, about 1 tsp, or take it out altogether)
- 1 tsp black Pepper
- For the Crust
- 1 ¼ cups Flour
- ½ tsp Salt
- ½ cup Crisco
- 2-4 TBL cold water
- 1 tsp fresh Rosemary, Minced (can also use dried, about 1/2 tsp, or take it out altogether)
- 1 tsp fresh Sage, Minced (can also use dried, about 1/2 tsp, or take it out altogether)
Instructions
- Put the Carrots and Potatoes in a pot, cover with water and cook until just tender, about 10 minutes.
- Drain and set aside.
- Heat oil in a skillet and cook tofu over medium/high heat.
- When tofu starts to brown add 2 TBL Tamari, Garlic and Cayenne. Once tamari has cooked off turn off heat and set aside.
- In a large cast iron dutch oven heat oil, add mushrooms and cook for 2 minutes.
- Add onion, Broccoli and Garlic sautéing for about 2 minutes until the onions are just beginning to soften.
- Mix the Veggie Broth Powder into the water.
- Push veggies to the side of the dutch oven.
- Add 1 TBL of oil to the bottom of the pot. With a fork stir the flour into the oil. Continue to mix the flour into the veggie mix
- Pour water, broth powder mixture into the veggies while stirring constantly.
- Once mixture is smooth add the soy milk, Worcestershire sauce, Red Wine, Tamari, Hoisan sauce, Galic, Cayenne, Salt, Thyme, Sage and Black Pepper.
- Add Tofu, Potatoes and Carrots and stir to combine.
- Turn off heat and let stand while making the crust.
- Pre-heat oven to 375.
- To make the crust combine the Flour, Salt and Crisco in a bowl.
- Mix with a pastry blender or fork until mixture in crumbly and lumpy. Do not over-mix.
- Add Rosemary and Sage mixing briefly.
- Add cold water, start with 2 TBL and add slowly. You want your crust to star sticking together and pulling away from the bowl.
- Shape dough into ball until you shape it with your hand.
- Once crust is ready you can put it in a plastic bag and using your hands push out from the center of the ball.
- Keep shaping the dough until it is the size of your dutch oven.
- Take crust out of the bag and place in dutch oven.
- With a sharp knife poke holes in the crust to let the steam escape.
- Put pot pie in the oven and bake for 45 minutes, until crust is starting to brown. Let sit for about 10 minutes before serving.
Happy Food Ninja 
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