Ingredients (use vegan versions):
- 1 tub organic extra-firm tofu, frozen , thawed and cubed
- 1 carton No Chicken broth
- Plain organic soymilk, maybe 2 cups
- 2 cubes Vegan veggie bouillon (I use Rapunzel)
- Earth Balance vegan margarine(1/8-1/4 cup )
- Sea Salt and Pepper ( white pepper is good)
- Unbleached all-purpose flour
- 2 cups potatoes, diced; 1 med. onion, diced
- 1 package carrots, diced, 1 stalk celery, diced
- 1 small package frozen peas
- 1 small package frozen corn
- 1 small package frozen cut green beans or asparagus
- Sage ( dried or rubbed or fresh minced- about 4 leaves)
- Onion powder,parsley flakes, poultry seasoning ( I know, but it's just spices)
Directions:
Okay, I don't measure ANYTHING, so bear
with me. First, begin by simmering the
No Chicken Broth,soy milk, and earth
balance until the earth balance is
melted. Add veggie bouillon, spices(to
taste) and salt and pepper to taste.
Add potatoes, carrots,onion and celery.
Add cubed tofu. Simmer 'til veggies
are tender. Add frozen veggies and
more seasonings if you think it needs
it. Reduce heat to low. In the
meantime, Prepare a basic pie crust
with unbleached ( I usually add 1/2
wheat) flour, earth balance vegan margarine
(chilled), ice water and sea salt. Roll
out top and bottom crust. Place the
bottom crust in a casserole dish. Bake
at 350 degrees until crust is firm, but
not brown. Take out and place aside.
Mix about 2 tablespoon or so of unbleached
flour or 1 tablespoon of cornstarch w/ a
little plain soy milk and add to
filling. Bring to a gentle boil until
thickened. Adjust seasoning to taste
and pour into bottom crust. Place the
top crust on top, make cool little
designs w/ remaining crust scraps or
neat vent hole designs and place in
oven.(Tip: place a baking sheet on the
bottom rack to catch bubbled over
spills- nuthin' worse than a smoking
oven) Bake at 350 degrees until the
top crust is golden brown. The nifty
part is that the filling is already
done, so all you have to do is brown
the crust. Serve w/ a salad.
Um.. no idea as to the nutrition
content, but obviously protein, several
vitamins, probably marginal fat content-
6 grams per serving? A serving is
about the size of the palm of your
hand , I'd guess. Sodium's probably up
there w/ the bouillon, sea salt in the
filling and in the crust... Anyone
know?
Serves: how hungry are you?
Preparation time: About an hour
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