Engine 23

For pot pies, this was a great meal. Hopefully I will try this again, and try some different concepts.

I found this from: http://www.vegansoapbox.com/vegan-pot-pie-recipe/
She has some wonderful ideas and I have tried a few of them.

This tasty pot pie is an easy introduction to hearty vegan food perfectly suited for an Autumn holiday or family dinner.

Ingredients

* Package of two pre-made, vegan pie crusts
* 1/4 cup all purpose flour
* 2 tablespooons nutritional yeast
* 1 cup soy milk
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 8-12 ounce package of extra firm tofu, cut into 1 inch squares
* 1/2 cup frozen corn kernels
* 1/2 cup frozen peas
* 1/2 bunch fresh spinach chopped or 1 small package frozen spinach
* 1 carrot, chopped
* 1 stalk of celery, chopped
* 4 red potatoes, boiled and cut into 1/2 inch squares

Directions

1. Pre-heat the oven to 350 degrees F.
2. Whisk the flour, nutritional yeast, 2 tablespoons of oil, salt and pepper, and soy milk together and set aside.
3. Saute the onion in 2 tablespoons of oil on medium-high until clear (or about 5 minutes).
4. Turn the heat down to medium and add the corn, peas, carrot, and celery. Saute another 5 minutes.
5. Add the tofu and potatoes and stir. Then add the spinach and stir. Saute for another 5 minutes.
6. Scoop the tofu and veggie mix into one pie crust.
7. Pour the soymilk mixture over the veggies into the pie crust.
8. Carefully lay the 2nd pie crust over the top and press the edges together with a fork to seal.
9. Bake for 30 minutes.

Serve with a green salad or steamed greens.