Tater & ToFu Garden Pot Pie


4 carrots
3 potatoes (medium sized)
1 cup frozen peas
1 cup firm tofu (cubed)
1 cup broccoli
3/4 cup shallots (about 3 or 4 med. shallots) *can be substituted with onion
3/4 cup mushrooms
2 cups vegetable broth (I make mine with water & boullion cube)
2 tablespoons soy sauce
1 1/2 teaspoon garlic powder
1 teaspoon each: tarragon and dill
1/2 teaspoon cumin
3 tablespoons nutritional yeast
1 tablespoon flour
For the Crust:
2 cups flour
2/3 cup oil
1/3 cup water
1 tablespoon dried shallot pieces (or onion, if you


Cut carrots, potatoes, shallots, and broccoli into bite sized morsels.

Toss them into a large stove pot, add the broth, and simmer on low heat (covered) for 20 - 25 min. Stir occasionally.

Add the rest of the ingredients, mix well. Remove from heat, keep covered, and let it set while you make the crust.

Preheat oven to 180 degrees Celsius / 356 degrees Fahrenheit.

For the Crust:

I used a recipe from this website, but added a tablespoon of dried shallots to the mix.

Mix the crust ingredients together and divide in half.

Evenly press 1/2 the dough onto the bottom of a deep glass baking dish.

Bake for 10 min.

Spoon in the filling, packing it down.

Press the remaining dough on the top, and bake for 20-25 min at 180°C

The top will be golden brown when it’s ready. Yummers!

Makes: 4 - 8 servings, Preparation time: 30 minutes, Cooking time: 1 hour

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