Tag: vegan pot pie

Pie For Pi Day!

Vegan Mud Pie Ice Cream
Vegan Mud Pie Ice Cream

It’s my favorite time of the year, a celebration of Pie, or really, a celebration of people who don’t “get” math so we turn a math thing into a food thing. Here are a few of my favorite ways to celebrate Pi Day 2018!

Homemade Pie Crust

Vegan Pot Pie
Vegan Pot Pie

Pot Pie

Shepherds Pie

Vegan French Silk

 

Vegan Key Lime Pie Cheesecake
Vegan Key Lime Pie Cheesecake

Lemon Meringue

Mud Pie Ice Cream 

Blueberry Pie

Vegan Key Lime Pie Cheesecake

 

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Pot Pi(e) for Pi Day! and a modification for St. Patrick’s day

This picture is from the Vegetarian Times Website
This picture is from the Vegetarian Times Website

It’s Pi day! My husband can’t stop talking about it. He was so excited that he suggested I post at exactly 9:26:53 am so I would have been posting on Pi day while representing the first 10 digits of Pi. I missed it, but I will have it posted before 9:26:53 pm. A good thing too or I would have to wait another 100 years for my opportunity!

Since this is Pi day I wanted to celebrate by bringing back my husband’s favorite recipe of mine: Vegan Pot Pie! I posted this a few years ago, but thought it would be good to again draw attention to it. Here is Maine we have a bit longer where root vegetables are in season, and this is a good one to make with root vegetables. Also due to the wonderful nature of this being a potato dish I am posting it in honor of St. Patrick’s day. Just add a few tablespoons of whisky to the vegetable broth for a little depth of flavor and a “touch of the Irish.”

This is a very rich pot pie and will satisfy any meat eater out there. I know it sounds complicated so I created a video to show you my process to get it in the oven fairly quickly (about 30 minutes). And just look at the expression on my face in the screenshot below. It just makes you want to eat whatever I am making!

Vegan Pot Pie

Ingredients

For the 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 tamari or soy sauce
  • ¼ tsp granulated garlic
  • Few dashes Cayenne

For the Sauce

  • ¼ cup Flour
  • 2 cups vegetable broth (optional add 2 TBL vegan whisky such as Jameson, or check you brand on Barnivore)
  • ½ plain non-dairy milk, or more vegetable broth
  • ½ tsp vegan worcestershire sauce
  • ¼ cup San-J Tamari
  • 1 tsp Hoisan sauce
  • ¼ tsp granulated garlic
  • 1//8 tsp Cayenne
  • 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 vegetable shortening
  • 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

  1. Put the carrots and potatoes in a pot, cover with water and cook until just tender, about 10 minutes.
  2. Drain and set aside.
  3. Heat oil in a skillet and cook tofu over medium/high heat.
  4. When tofu starts to brown add 2 TBL tamari, garlic and cayenne. Once tamari has cooked off turn off heat and set aside.
  5. In a large cast iron dutch oven heat oil, add mushrooms and onions cooking for 2 minutes.
  6. Add broccoli and garlic sautéing for about 2 minutes until the onions are just beginning to soften.
  7. Sprinkle the flour over the vegetables and stir to coat all the vegetables.
  8. Pour the vegetable brother over the vegetables while stirring constantly.
  9. Once mixture is smooth add the non-dairy milk, worcestershire sauce, tamari, hoisan sauce, and spices.
  10. Add the cooked tofu, potatoes and carrots stirring to combine.
  11. Turn off heat and let stand while making the crust.
  12. Pre-heat oven to 375.
  13. To make the crust combine the flour, salt, and vegetable shortening in a bowl.
  14. Mix with a pastry blender or fork until mixture in crumbly and lumpy. Do not over-mix.
  15. Add Rosemary and Sage mixing briefly.
  16. Add cold water, start with 2 TBL and add slowly. You want your crust to star sticking together and pulling away from the bowl.
  17. Shape dough into ball with your hands.
  18. Once crust is ready you can put it in a plastic bag and using your hands push out from the center of the ball.
  19. Keep shaping the dough until it is the size of your dutch oven.
  20. Take crust out of the bag and place in dutch oven.
  21. With a sharp knife poke holes in the crust to let the steam escape.
  22. 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.