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vegan pot pie

[youtube]sk3Jt0xqpSE[/youtube]

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