- pot pie with whole crust - Fat Free Vegan. Com
To make a filling and crust for a hearty meal without meat, simply cook about 3 cups of vegetables in a little oil, combine it with a homemade gravy and possibly tofu if desired, and then bake it under a rich crust of whole grain biscuit dough or pie crust.
It sounds so simple, doesn't it? But it takes a little bit of experience. What follows is a list of ingredients and instructions that have settled in after being adapted from two different recipes from two different cookbooks.
Filling Ingredients
- 1 tbs. olive oil
- 2 carrots, diced
- 3 stalks celery, thinly sliced
- 1-2 cups other diced vegetables (broccoli, cauliflower, summer squash, cabbage, etc., all work well)
- 1/2 to 1 pound very firm tofu, cut into 1/4 inch cubes (optional)
- 1/4 whole wheat flour
- 2 cups water
- 1 tsp. salt
- 1 tsp. sage
- 1/2 tsp. thyme
- 1/2 tsp. paprika
- 1/4 tsp. black pepper
- 1 cup peas, fresh or frozen
Biscuit Dough (for crust)
- 2 cups flour (any combination of whole wheat, spelt, unbleached, oat flour, wheat germ, or rolled oats)
- 1/2 t. salt
- 2 t. baking powder
- 1/4 to 1/2 cup butter or oil
- 2/3 cup milk
Stir together dry ingredients. Cut in butter until crumbly. Add milk until dough forms into a ball. Knead gently 5 to 10 times, do not overwork or biscuits will be tough. Roll or pat out on a floured surface about 1/2 inch thick. (For flakier biscuits, fold dough into thirds toward the center and roll out again, gently. Repeat 2 or 3 times.) Cut into squares or rounds with a floured glass or small can with both ends removed. Arrange on top of pot pie filling and bake as directed.
Assembly Instructions
Heat the oil over medium heat in a large skillet and add the carrots, celery and other vegetables. Lower the heat slightly, then cover and cook until the carrots are tender, stirring occasionally, about 7 minutes. Remove the vegetables from the skillet and then set them aside.
Add the tofu cubes to the skillet (if you are using tofu) and turn them gently with a spatula until golden brown, about 3 minutes.
Combine the flour, water, salt, sage, thyme, paprika and black pepper in a small bowl. Stir to mix. Add to the tofu or cook alone, stirring gently over medium heat until thickened to the consistency of gravy. Remove from the heat and stir in the vegetable mixture and peas.
Preheat the oven to 400 F. Spread the mixture in a casserole dish or 9x13 inch baking pan. Cover with biscuit dough or pie crust. Make sure there are some openings or slits in the top crust in order to allow steam to escape. Bake in the preheated oven for 20 minutes, then reduce the heat to 350 F. Bake 20 to 30 minutes longer, until the crust is nicely browned.
References
Raymond, Jennifer. The Peaceful Palate. Honeydew: Heart & Soul Publications, 2004.
Johnson, Roberta Bishop. Whole Foods for the Whole Family. Franklin Park: La Leche League International, Inc., 1981.
Elizabeth Herman - Elizabeth Herman (Betsy) recently completed a doctorate in Rhetoric and Composition. Her dissertation research investigated possible ...
