tofu pot pie

to make the filling:

cook:
2 medium potatoes, diced
2 large carrots, sliced
in a pot of salted water for 10 minutes, or until just tender
drain and set aside.

heat:
1 Tbs oil in a skillet over medium-high heat
add:
1 16 oz package of firm tofu, drained and cut into cubes
cook 5 minutes or until tofu begins to brown

stir in:
2 Tbs tamari
1/4 tsp granulated garlic
1/4 tsp cayenne pepper
cook til all liquid has evaporated

heat:
1 Tbs oil in dutch oven over medium heat
add:
2 cups sliced mushrooms
cook 2 minutes

add:
1 large onion, diced
1 cup chopped broccoli florets
2 cloves fresh minced garlic
saute 6-7 minutes or until onions soften

push veggies to side of dutch oven
add:
1 Tbs oil to bottom of pot
stir in:
1/4 cup all purpose flour
with a fork to make a roux, stirring until smooth
stir roux into vegetables

stir:
2 cups vegetable broth into vegetables
once gravy is smooth, add:
tofu, carrots, potatoes from above,
1/2 cup plain soymilk
1/4 cup tamari
3 Tbs red wine


stir gently, then add:
1 Tbs chopped fresh thyme
1 Tbs chopped fresh sage
1 tsp hoisin sauce
1/2 tsp vegan worchestershire sauce
1/4 tsp cayenne

remove from heat and set aside, or transfer to large casserole dish

to make crust:
preheat oven to 375 degrees

mix together:

1 1/4 cups all purpose flour
1/2 tsp salt
1/2 cup nonhydrogenated vegetable shortening
with a fork or pastry belnder til mixture is crumbly
stir in:
up to 4 Tbs of cold water if necessary for dough to stick together

gently knead in:
1 tsp fresh rosemary
1 tsp chopped fresh sage
shape dough into a ball
place dough in a plastic bag and push out from center to shape dough to size of dutch oven or casserole dish. remove dough from bag and lay over vegetable filling. poke holes in the crust for steam to escape. bake 45 minutes or until crust is golden brown. let stand 10 minutes before serving.