Savory vegetarian pot pie!
3 cups of your favorite creamed soup: I like cream of celery myself
Handful each of your favorite veggies/fungi: carrots, celery, peas, shitake mushrooms, potatoes
16 oz of firm tofu
If you already have crusts made:
1. I like to roast the hard veggies and tofu with herbs de provence at 375 for about a half hour to 45 minutes.
2. Mix the roasted veggies and soft uncooked veggies with your cream soup and add salt and pepper to taste.
3. Pre-bake your pie crust bottom for about 5-10 minutes to avoid a soggy bottom! Fill the crust with your veggie/soup combo. Top with another crust and poke holes.
4. Bake for 30-40 minutes at 375 degrees!
To make 2 nine inch pie crusts:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold margarine, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into small bits
1/4 cup cold vodka
1/4 cup cold water
Use a food processor or pastry knife to incorporate then form into two balls. I usually refrigerate it for an hour or so so it’s easier to handle (or make extra and freeze it til your ready)! Roll out and bake!