nutritional information

Per Slice:

  • Calories: 394
  • Protein: 12 g
  • Total Fat: 22 g
  • Saturated Fat: 6 g
  • Carbohydrates: 36 g
  • Cholesterol: <1 mg
  • Sodium: 978 mg
  • Fiber: 4 g
  • Sugar: 5 g
Vegan

Thanksgiving Pot Pie

Thanksgiving Pot Pie

Serves 8

Working toward her master's in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. "I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie," she explains. "I started making the crust in a bag when we were working as raft guides and didn't have any place to roll out a crust."
Filling
  • 2 medium potatoes, diced (2 cups)
  • 2 large carrots, sliced (1 cup)
  • 3 Tbs. olive oil, divided
  • 1 16-oz. pkg. firm tofu, drained and cut into cubes
  • ¼ cup plus 2 Tbs. San-J Tamari Soy Sauce, divided
  • ½ tsp. granulated garlic, divided
  • ¼ tsp. cayenne pepper, divided
  • 2 cups sliced button mushrooms
  • 1 large onion, diced (2 cups)
  • 1 cup chopped broccoli florets
  • 2 cloves garlic, minced (2 tsp.)
  • ¼ cup all-purpose flour
  • 2 cups low-sodium vegetable broth
  • ½ cup plain soymilk
  • 3 Tbs. red wine
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. chopped fresh sage
  • 1 tsp. hoisin sauce
  • ½ tsp. vegan Worcestershire sauce
Crust
  • 1 ¼ cups all-purpose flour
  • ½ tsp. salt
  • ½ cup nonhydrogenated vegetable shortening
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh sage

To make Filling:

1. Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.

2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.

3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.

4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.

5. Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.

To make Crust:

6. Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.

November 2009

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comments

Made this for dinner last night Other than it being too salty I loved it. Mine was savory and the gravy was marvelous. I am going to try it with my homemade seitan. I made a couple of my own additions and did not have hoisin sauce The wine was fine, I don't drink but use wine in cooking. Will use low salt tamari the next time I make this. I will have this on more occasions because I love pot pies. The flavor is worth the time spent to make this I use vegetable juices to thin the roux instead of adding more oil worked fine. Very tasty.

Rudie Hansbro - 2013-01-23 12:42:48

A great addition to your Thanksgiving meal. Meat eaters and vegetarians/vegans alike really enjoyed this!! IYUM

Robin - 2012-11-26 02:35:26

This was the second year I made this recipe, I really enjoy it. It is a little time-consuming, but I enjoy being in the kitchen and working a bit harder on Thanksgiving, that's kind of the point for me! I used less-sodium soy sauce and did not find the pot pie too salty. I had a little trouble with the roux but would not have wanted to add more oil...I just mixed it as best I could with some of the liquid runoff from the vegetables and it came out fine. None of the meat-eaters in my family (everyone but me!) have tried it yet, so I do freeze half of it and it reheats just fine.

Sarah - 2012-11-23 14:37:20

really HIGH in sodium!!!! PLUS a LOT of work i prefer not having to work hard towards dinners for myself and others and still having a great meal. There are also glueten free or soy flours and oils that are vegan to be used.

hi - 2012-11-22 02:32:57

For those of you who added more oil to the roux...how much did you add? I'm planning to make this for Thanksgiving so there's not much room for error. Thanks!

Nicole Noel - 2012-11-15 14:15:05

This sounds marvelous! Have you ever made it with 2 crusts, one on top and bottom?

Teresa - 2012-11-07 17:58:11

This is delicious. My husband recently chose vegetarianism and missed a good pot pie. Rave reviews. I've made this again from memory and added my own variations, which is fun, too. Thanks Adrianne.

Sally - 2012-09-18 23:51:36

I've made this 3 Thanksgivings in a row. My family and friends love this. It is a bit of work, but worth it.

V O - 2012-06-26 04:25:26

This is one of my family's favorite recipes. It takes a little time to prepare, but well worth it. Agree that it's better without the wine and hoisin sauce. Prepare an extra pot pie, even better the next day!

Anne - 2011-11-15 14:03:32

thanks for all the positive comments everyone. I'm glad you are all making it your own with the changes you have mentioned. I have a blog if you are interested in other recipes I have created: veganformeateaters.wordpress.com

Adrianne - 2011-11-13 13:57:46

I made this for a study dinner for a group of grad students, only two are vegetarians. Everyone loved the pot pie! It is a great meal for vegetarians and meat eaters alike. For the cooking, I also added more oil for the roux. The pot pie requires a lot of prep work, but it's definitely worth it.

Heather - 2011-09-18 23:08:02

My family, vegetarians and non, love this dish. The 2nd time I made it I left out the wine and hoisin sauce and we all liked it even better. I always add green beans along with the other vegetables. It's labor intensive but for our family it is absolutely one of our favorite meals. However, it is hard to imagine someone inventing this recipe on a camping trip (as noted in the magazine)!!

Colette - 2011-04-22 17:05:03

My son made this back in October and it was so good, he made it again for Thanksgiving. The great thing about this recipe is that veggies can be added or substituted and still maintain the integrity of the dish since the flavors of the sauce and crust are so good. It was such a hit at the Thanksgiving dinner that it was gone before all the traditional dishes!

Kim Parham - 2010-12-19 13:45:26

LOVED it! I also added a little more oil for the roux. I cut down on the soy sauce and it was still a bit salty, so I'd use a little less next time. I used a rolling pin for the crust - the crust was fabulous!! Will definitely make this again!

Jennifer - 2010-11-09 00:25:18

We tried it last night and it was very good. Although I can't say that my meat eating son-in-law thought much of it. He didn't ask for seconds. That's telling as he usually cleans out the kitchen. Maybe I'll make it the next time he comes over.

Arthur - 2010-11-07 15:13:17