vegan pot pie

Ingredients:

*Crust

– 2/1/2 cups flour

– 1 tsp salt

– 1/4 tsp pepper

– 1/2 tsp chili powder

– 1/2 tsp paprika

– 1 tsp thyme

WHISK TOGETHER THE DRY THEN ADD:

– 1/4 cup Earth Balance Butter

– 1 cup Earth Balance Shortening

START ADDING COLD WATER 1 TBSP AT A TIME (ABOUT 1/2 CUP) THEN WRAP UP IN A BALL IN SARAN WRAP. PUT IN FRIDGE WHILE YOU MAKE THE FILLING.

*Filling

– 1 potato

– 1 medium onion

– 2 cloves shredded garlic

– 2 delicious carrots

– 1 pakage smoked Tofu Lin or seitan

– 8 shiitake mushrooms (optional)

– 2 cups veggie stock

-DICE UP YOUR VEGGIES INTO SMALL CUBES.

-PUT 2-3 TBSP OLIVE OIL INTO BIG POT UNDER MED HEAT.

-ADD ONIONS (SAUTE)

-ADD POTATOES CARROTS MUSHROOMS AND TOFU

-ADD MINCED GARLIC

NEXT ADD:

-1 tsp salt

-1 tsp thyme

– 1/2 tsp chili powder

– 1 tsp paprika

– 2 tbsp soy sauce

– 1 tsp dried parsley

– 2 tbsp flour to thicken it up

*Stir together and let cook for 2 mins then add 2 cups of veggie stock.

*Bring to a boil then cover and simmer for 20 mins. Once potatoes are done it’s ready.

-FLATTEN CRUST BETWEEN TWO PIECES OF PARCHMENT PAPER TILL IT’S ABOUT 1/4 INCH THICK.

-PLACE COOKED FILLING INTO OVEN SAFE CERAMIC COOKING DISH.

-THEN PLOP CRUST OVER DISH AND TAKE OFF EXCESS CRUST (SEE VIDEO)

– SLICE 4 OR 5 SLITS IN CRUST.

-PLACE IN OVER FOR 20 MINS FOR 350 DEGREES