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Potπ aka Vegetable Pot Pie

March 14, 2011

In honor of π day I thought it might be appropriate to make a pie. I wasn’t in the mood for something sweet (plus I tend not to like fruit pies and reserve pumpkin pie for Thanksgiving) so I decided on a vegetable pot pie from Candle Cafe. I played with the recipe a bit and am loving the outcome. I was nervous because I’d never made a pie crust from scratch before, but it’s surprisingly easy and this one is full of delicious herbs which also smell amazing. You will of course need a round baking dish (this recipe is for a 9-in dish) for your pie if you truly want to celebrate π day in style.

Vegetable Potpie

For the Filling:

Olive Oil (for sautéing)
2 garlic cloves, miced
1 sweet potato, peeled and finely diced
1 celery stalk, finely diced
1 carrot, peeled and finely diced
3/4 cup frozen peas
1 container tofu, pressed and cut into small cubes
1/2 cup white wine
1 cup soy milk
2 tbs Earth Balance vegan buttery stick
2 tbs unbleached white flour
1 tbs chopped parsley
1 tsp dried rosemary
1 tsp dried thyme
1 tbs sea salt
1 tbs black pepper (preferably freshly ground)

Herbed Crust:

1 cup whole wheat flour
1 cup unbleached white flour
1/3 cup canola oil
1 tsp dired basil
1 tsp dried rosemary
1 tsp dried thyme
pinch of sea salt
3/4 cup water

Preheat the oven to 325.

To prepare the filling, heat the olive oil in a large pan or quart size pot (I went with a pot) Add the garlic, potato, celery, carrot, and peas and cook over medium heat for 5 minutes stirring often.

Add the tofu, white wine, soy milk, Earth Balance, flour, parsley, rosemary, thyme, salt, and black pepper. Cook slowly over medium-low heat until vegetables are tender (around 20 minutes) stirring often. The mixture will become fairly thick. It will also begin to smell amazing.

In the meantime, prepare the crust. Mix the flour together in a bowl. Add the oil, herbs, salt, and water and mix well with a spoon. When the water is absorbed begin to roll with your hands. Divide the dough in 2, with one section a little bit large than the other. Roll the larger one into a large circle.

It should fit nicely in your pan with a bit hanging over the side. (PS my pan was no stick, but you should grease or spray your pan beforehand if it isn’t) Press it nicely so that it’s lying smoothly on the pan.

Add in the filling.

Roll out the rest of the dough to make a cover. Cover and pinch together the dough so that the two pieces join together. Make 3 or 4 incisions in the top crust to serve as vents. In honor of π day, I made a π.

Bake for 30 minutes or until top is golden brown. Let sit and cool for 5 minutes and then DIG IN.

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3 Comments leave one →
  1. susan fader permalink
    March 15, 2011 5:38 am

    sounds so yummy! can’t wait to try.

  2. Rebecca permalink
    March 17, 2011 10:59 am

    This looks amazing! Three things:

    (1) Can I use real milk
    (2) I’m totally going to use Mornginstar Farms chik’n strips
    (3) Peas = Gross

    • March 17, 2011 12:30 pm

      (1) of course
      (2) awesome
      (3) they are in fact delicious

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