Flaky Vegetable Potpie Recipe

Here is a healthful vegetarian version of the comfort food classic: a potpie enriched with tofu instead of the usual fat-laden chicken or beef, bursting with tender vegetables and creamy sauce, and topped with a flaky golden crust.

A real taste of down-home goodness.

INGREDIENTS

Filling:

1 all-purpose potato, diced
2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped carrots
2 cups extra-firm tofu, cut into 1/4-inch dice
1/2 cup frozen peas, thawed
1 tablespoon minced fresh parsley leaves
1 1/2 cups Good Gravy (see below)

Crust:

1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup corn oil, chilled
1 to 2 tablespoons ice water

1. Preheat the oven to 350F. Lightly oil a 1 1/2-quart casserole dish.

2. Make the filling: Cook the potato in boiling salted water until tender. Drain, rinse, and set aside.

3. Heat the oil in a medium-size skillet over medium heat. Add the onions and carrots, cover, and cook, stirring occasionally, until tender. Transfer the onions and carrots to the prepared casserole dish, add the tofu, peas, parsley, and potato, and stir to mix. Add the gravy, stirring to combine, and set aside.

4. Make the crust: In a food processor, combine the flour and salt, pulsing to blend. Add the oil and process until the mixture is crumbly. With the machine running, slowly add the water and process until the mixture forms a ball.

5. On a lightly floured work surface, roll out the dough to 1 1/4-inch-thick round a little larger than the casserole dish. Place the crust over the filled casserole and crimp the edges to seal.

6. Bake until heated through and the crust is browned, 40 to 45 minutes. Let rest for 10 minutes before serving.

Serves 6.

Good Gravy:

2 cups vegetable stock or water
2 1/2 tablespoons tamari or other soy sauce
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
Salt and freshly ground black pepper
2 tablespoons cornstarch, dissolved in 3 tablespoons water
1/4 cup regular or soy milk

1. In a small saucepan, combine the stock, tamari, thyme, and salt and pepper to taste and bring to a boil over high heat. Reduce the heat to low, whisk in the cornstarch mixture, and boil, whisking, until the sauce thickens, about 1 minute. Slowly whisk in the milk; do not allow to boil. Taste to adjust the seasonings.

Makes 2 1/2 cups.