When issued a challenge, I accept! A friend recently suggested that I should do vegetarian pot pie because it would be the perfect winter dish. While it’s not been a terrible winter overall (unless you are on the East Coast of the U.S. and just survived the weekend’s crazy blizzard), it’s still January. And ya know what, my friend was right. That calls for some pot pie!
Makes 6 Individual Pies
1 1/2 cups whole wheat pastry flour
6 Tbsp coconut oil, butter, or vegan butter
Generous dash of sea salt
1 glass of ice water nearby, used in tablespoons
Pulse flour, oil or butter, and salt in a food processor until crumbs form. Add water 1 tablespoon at a time and pulse just until a ball forms. As soon as the dough comes together, it’s ready. For reference, mine used 5 tablespoons.
3 Tbsp coconut oil, butter, or vegan butter
1 small onion, diced
3 carrots, diced
1 red skin potato, diced
3 Tbsp whole wheat pastry flour
2 cups vegetable broth (for homemade, click here)
1 cup frozen peas
1/2 package extra firm tofu, diced
Seasonings to taste: sea salt, pepper, garlic powder, oregano
Extra coconut oil or butter and salt for sprinkling on top
Over a low to medium low flame, melt butter or coconut oil. Add onions, carrots, and potato and cook until softened, about 5 minutes. To make a roux, add the flour and coat the vegetables until no visible clumps remain and mixture thickens. Add vegetable broth and bring to a low boil. Gently fold in peas and tofu, and season to taste. Spoon filling into 6 ramekins.
To assemble, roll out dough and cut 6 circles that are slightly larger than the ramekins. Stretch each circle of dough over a ramekin and seal around the edges using your hands or a fork. Brush the tops of each pot pie with melted coconut oil or butter and sprinkle with salt. Using a paring knife, cut a cross in the center of each pie to let air escape (or be cute with it and carve your initials, as I like to do).
Bake at 425F for 20-25 minutes, or until golden brown on top.
Note: You can use any combination of vegetables you like. If the vegetable is harder, say celery, add it at the beginning. If the vegetable is soft, add at the end, as I did with the peas.