2cups chopped vegetarian chicken strips or 2 cups firm tofu, cut in tiny cubes
2pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper and tyme; add tofu and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
He added broccoli, mushrooms and cilantro, replaced the onion broth with vegetable broth and the half and half with almond milk (to make it vegan) but forgot to add carrots. We are trying to stay away from soy so tofu didn’t make it into our veggie pot pie. It didn’t matter. It was tasty..we probably should have let it sit a while longer before cutting into it but the flavor was all there. Definitely would try again!
Today we were supposed to be celebrating New Year’s at my brother-in-law’s and bringing a dish. I didn’t buy everything I needed for soup joumou for Haitian Independence Day so we stuck with Vegan Shepherd’s pie from the minimalistbaker.com. I will definitely do a vegan soup joumou in the near future. It came out well, I might have let it bake a little long but I love how crisp the potato crust gets on top. Here’s the recipe:
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups uncooked brown or green lentils, rinsed and drained
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
3 pounds yukon gold potatoes, thoroughly washed
3-4 Tbsp vegan butter
Salt and pepper to taste
Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan. An 8×8 won’t fit it all but close!).
In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized – about 5 minutes.
Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.