Hearty Tofu Pot Pie with Homemade Whole Grain Crust
A comforting vegan pot pie featuring a savory tofu and vegetable filling baked inside a flaky homemade crust made from barley and whole wheat flours.
Ingredients
- 1/2 cup barley flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup cold water
- 2 tablespoons all-purpose flour
- 2 cups vegetable stock
- 2 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 1 medium onion, diced
- 1 cup broccoli florets, chopped
- 1 cup mushrooms, sliced
- 1/2 block firm tofu, pressed and cubed
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- to taste salt
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the crust: In a medium bowl, mix barley flour, whole wheat flour, and 1/2 teaspoon salt.
- Add vegetable oil and cold water, stirring until a dough forms.
- Knead lightly, then shape into a ball and chill in fridge while preparing filling.
- In a large skillet over medium heat, sauté onions, carrots, and mushrooms in a bit of oil until softened, about 5 minutes.
- Add diced potatoes, broccoli florets, and tofu cubes; cook for another 5 minutes, stirring occasionally.
- Sprinkle all-purpose flour over vegetables, stir to coat evenly and cook for 1 minute.
- Slowly add vegetable stock, stirring frequently, until mixture thickens to a creamy stew consistency.
- Season with poultry seasoning, black pepper, and salt to taste.
- Roll out the chilled dough on a floured surface to fit your baking dish.
- Pour the vegetable and tofu filling into the dish, then cover with the rolled crust, trimming and sealing edges.
- Cut a few vents on top to allow steam to escape.
- Bake for 35–40 minutes, or until crust is golden brown and filling is bubbling.
- Let cool for 5 minutes before serving warm.
