TofuBaked Pot Pie

Serving Size 4

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: Knead Bake Cook

  • One single vegan pie crust
  • 2 tablespoons vegan butter
  • 2 tablespoons olive oil
  • 1 cup carrots, ¼-inch dice
  • 1 cup Yukon Gold potatoes, ¼-inch dice
  • 1 cup onion, ¼-inch dice
  • 1 cup mushrooms, chopped
  • 1 large garlic clove, minced
  • 1½ teaspoons Herbs de Provence
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1 cup vegetable broth
  • 1 cup soy milk
  • 2 packages Sesame Ginger TofuBaked
  • 1 cup frozen peas
  • Black and white sesame seeds for garnish 
  • Fresh thyme for garnish

Preparation

  1. Flour a work surface and roll out the pie crust into a 12” square. Cut into nine approximately 4”x4” pieces. Place on a baking sheet and chill in the refrigerator until ready to use.
  2. Preheat oven to 400ºF. Melt butter and olive oil in a 12” skillet at medium-high heat. Add carrots, potatoes, onion, mushrooms, garlic, Herbs de Provence, salt and pepper and cook for about 6-8 minutes or until vegetables are par-cooked. Stir in flour until it is absorbed by the oil and butter. Add broth and milk and stir until smooth. Bring to a simmer and cook for 5 minutes. Add diced TofuBaked and peas and set aside.
  3. Evenly fill ramekins with filling. Top each individual pie with a square of pie crust. Tuck the edges under to create a cap for the pie. With kitchen shears, cut a X on the top to allow steam to escape. Brush with egg wash and sprinkle with sesame seeds and thyme if desired. Place on a large sheet pan and repeat with the remaining ramekins.
  4. Bake for 20-25 minutes or until the tops are golden brown and the filling is bubbling. Remove and let cool for 10 minutes before eating.

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