Vegan Pot Pie
- Rachel Taylor
- Mar 3, 2019
- 1 min read
makes 4 servings
4 tablespoons vegan butter
3 carrots, diced
3 stalks celery, diced
1 small onion, diced
8 ounces white mushrooms, sliced
1 tablespoon low-sodium soy sauce
3 tablespoons all-purpose flour
2 cups non-dairy milk
Salt
1 14-ounce package extra-firm tofu, drained, patted dry and cut into 1/2-inch cubes
2 cups frozen peas
Freshly ground pepper
5 slices potato bread

Method
Preheat the oven to 425 degrees F.
Melt the butter in a large ovenproof skillet over medium-high heat.
Remove 1 tablespoon to a small bowl.
Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes.
Add the flour; cook, stirring, 1 minute.
Add the milk, 1 cup water and 1/2 teaspoon salt and stir until the flour is incorporated.
Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 minutes.
Add the tofu and frozen peas; return to a simmer.
Season with salt and pepper.
Remove from the heat.
Brush the bread with the reserved melted butter and cut into quarters.
Arrange buttered-side up on the tofu mixture.
Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes.
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