- Cooking Time: 45
- Servings: 6
- Preparation Time: 30
- POTPIE FILLING
- 1 Tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 sweet potato, peeled and finely diced
- 1/2 russet potato, peeled and finely diced
- 1 small celery stalk, finely diced
- 1/4 cup peeled and finely diced carrots
- 1/2 cup fresh or frozen peas
- 1/4 cup peeled and finely diced zucchini
- 1 pound firm tofu, cut into small cubes
- 1/2 cup veggie broth
- 1 cup soy milk
- 2 Tablespoons sunflower oil (or any oil you like)
- 2 Tablespoons unbleached white flour
- 1 Tablespoon chopped fresh or dried tarragon
- 1 Tablespoon chopped parsley
- 1 bay leaf
- 1 rosemary sprig
- 1 thyme sprig
- 1 Tablespoon sea salt
- 1 Tablespoon freshly ground black pepper
- HERBED CRUST
- 1 cup whole wheat pastry flour
- 1 cup unbleached flour
- 1/3 cup sunflower oil
- 1 teaspoon finely chopped fresh basil (you can use dry basil if needed- just use less)
- 1 teaspoon finely chopped fresh rosemary (you can use dry rosemary if needed- just use less)
- 1 teaspoon finely chopped fresh thyme (you can use dry thyme if needed- just use less)
- pinch sea salt
- 1/2 cup water
Preheat the oven to 325 degrees. Grease a 1-quart baking dish.
To prepare the potpie filling, heat the olive oil in a large saute pan. Add the garlic, potatoes, celery, carrots, peas, and zucchini and cook over medium heat for 5 minutes. Add the tofu, wine (or veg broth), soy milk, Earth Balance, flour, tarragon, chervil (if using), parsley, bay leaf, rosemary, thyme, salt and pepper, and cook slowly over medium-low heat until the vegetables are tender; about 20 minutes. Remove the bay leaf and set aside.
To prepare the crust, mix the whole wheat pastry flour and unbleached flour together in a bowl. Add the oil, herbs, and salt, and mix well to form a dough. Add up to 1/2 cup water if the dough seems too dry.
Cut the dough in half and roll into a 13-inch circle. Fit the dough into the baking dish and trim the edges, leaving a 1/2-inch overhang. Spoon the filling into the bottom crust. Roll out the second half of the dough into a 12" circle. Place the filling and trim the edges of the dough. Make 4 incisions in the top crust with a knife to serve as vents.
Bake the potpie for 30 minutes, or until the top of the crust is golden brown. Let stand for 5 minutes before serving.
Note: You can make this a soy-free vegan potpie. Just use almond/oat/rice milk instead of the soy milk; and eliminate the tofu and instead double the sweet potato and russet potato AND/OR add in some cubed squash.