I bet John Cusack eats tofu vegetable pot pies

Recently, the stars of Cassiopeia aligned in the form of a tofu and vegetable pot pie. Yes, you read that right. The flaky, crusty, saucy, warm, flavor-packed goodness of a pot pie came into my life not once, but twice in 12 hours. It was serendipity, I tell you. Straight up John Cusack in the house.

pot-pie-love

{it’s so good. once it hits your lips, it’s so good.}

The first star-crossed encounter was when my friend Lisa and I went to dinner at The Farmhouse. I ordered the pumpkin risotto, she the vegan pot pie. I was instantly regretful. While my risotto was very good, one bite of her dish made me want to throw my plate down on the hipstery concrete floor and protest, “Away!”

My fate was sealed when the next morning, I googled “vegetarian pot pie recipes” and found one. I mean, what. are. the. odds. Seriously, people. I have chills just remembering it.

So without further ado, I now share with you the baby that was made from this kismet. A tofu and vegetable pot pie recipe. It’s healthy, delicious, and freezer-friendly. Make a batch for a reheatable, easy lunch for work or freeze unbaked for heat-and-eat weeknight meals.

vegetable-pot-pie

VEGETABLE POT PIE

(adapted from Vegetarian Times)

Serves 8

 

INGREDIENTS:

Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 t. salt
4 T. cold soy margarine, cut into pieces (can use regular margarine if you are not cooking vegan)
3 to 4 T. cold water

Filling
2 T. olive oil
1 1/2 cups chopped celery
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 T. all-purpose flour
2 cloves garlic, minced (2 t.)
4 oz. sweet potatoes, peeled and cut into1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 t. poultry seasoning
2 T. creamy cashew butter
1/2 cup fresh or thawed frozen peas
Extra firm tofu, drained and cut into 1/2-inch cubes (1 1/2 cups), optional

DIRECTIONS:

1. To make dough: Whisk together flours and salt in bowl. Rub or cut margarine into flour mixture until no large pieces remain. Stir in 3 to 4 T. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making filling.

2. To make filling:  Cube and dice all veggies and tofu.  Pot-PIe-ingredients

3. Heat oil in large pot over medium heat. Add celery, carrots and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth and poultry seasoning. Cover and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter, and cook 1 minute more. Remove from heat, and stir in peas and tofu.pot-pie-simmer

3. Preheat oven to 400°F. Roll out dough to 1/8-inch thickness. Cut into 8 4-inch rounds.pot-pie-dough

4. Divide filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Cut hole in top of each pot pie. If freezing, stop here. Cover with foil and freeze for up to three months. Remove from freezer 30 minutes prior to baking.pot-pie-frozen

5. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.tofu-vegetable-pot-pie

I will be honest, this recipe took me an entire afternoon because I took a break, had friends over, watched an episode of Parenthood, played air guitar to Rilo Kiley made it completely from scratch. You could easily shave time off by using frozen or canned veggies and a premade crust. But there is something therapeutic about kneading dough and chopping carrots, amIrightoramIright?

tofu-vegetable-pot-pie-cu

What is your favorite reheatable meal to make ahead of time?

Have you seen the  movie Serendipity? If no, oh my stars why not.

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6 thoughts on “I bet John Cusack eats tofu vegetable pot pies

  1. This looks delicious! I am really into making double batches of things right now – half to eat now and the other half to freeze for busy weeks. I made chicken pot pie last week, and finding a really good frozen soup in the freezer is like finding gold.
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  2. I would say lasagna is my go-to for make ahead (and freeze) meals. It tastes twice as good when reheated.

    I’ve seen Serendipity more times than it is cool to admit so I will refrain from ball-parking a number. Who doesn’t love John Corbett playing a shahnai? In case someone needs a reminder: http://youtu.be/7HqD_MyiLN4

    Restaurant ordering remorse is truly “away” worthy. I hate when that happens.

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