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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.
Print Recipe
Prep Time 30 mins
Cook Time 45 mins

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.