Vegan Pot Pie

I love, love, love Chicken Pot Pie.  Now that I am living a vegan lifestyle (for at least six weeks) I was concerned I would have to give up some of my favorites.  This recipe from Dr. Deb Harrell has eased my fears.  I made this for a church pot luck dinner and everyone loved it.  Try it....you'll like it

Ingredients & Preparation

You will need

1/4 cup Whole wheat flour or millet flour 1tbsp Nutritional yeast 1tsp Sea salt 1/2tsp Garlic powder 2 cups Tofu, extra firm, cut in 1/2 inch cubes 2tbsp Coconut oil 1 medium Onion, cut in wedges 1/2 cup Celery, sliced 1/2 cup Carrots, sliced 1/2 cup Corn, fresh or frozen 1/2 cup Peas, fresh or frozen 1/3 cup Millet or whole wheat flour 1/3 cup Nutritional Yeast 1/4 cup Coconut oil 2 cups Water or vegetable broth 1tbsp Tamari Salt and Pepper Serves:  8 Preparation Time:  30 Minutes Cooking Time:  30 Minutes Oven Temperature:  350

Step 1: Prepare the Tofu and Vegetables

Combine the first four ingredients in a small bowl. Add the cubed tofu and toss to coat. Heat 2 tbsp. coconut oil in a skillet and add the tofu. Cook until lightly browned. Add the onions and celery and continue cooking until crisp tender. Add the carrots and other vegetables and cook until tender.

Step 2: Make the gravy

Toast the remaining whole wheat flour or millet flour in a separate skillet until you begin to smell it. Add the remaining 1/3 cup nutritional yeast and combine. Add the remaining 1/4 cup coconut oil and cook a few minutes until bubbly. Add the water or vegetable broth and whisk until the gravy has thickened. Pour gravy into skillet with the tofu and vegetables and combine thoroughly. Pour filling into casserole dish and top with your favorite crust or mashed potatoes. Serve immediately or bake uncovered to reheat.

Using vegetable broth adds a little flavor. I make my own from the fresh, organic produce scraps I have left from cleaning my vegetables on organic produce coop day. Just place celery bottoms and leaves, carrot peeling and whole carrots, onions and any other mild vegetables in water to cover. Add seasonings of your choice. I use bay leaf, thyme sprigs, basil, salt and pepper. Simmer for about an hour then remove and discard the veggies.