Recipe from Dr. Rittling’s Cookbook: Deliciously Vegan And Now Gluten Free
I make this every Thanksgiving, and even the turkey lovers save room for a slice of tofu pot pie! It's a hearty, comforting dish filled with vegetables, savory gravy, and plenty of flavor.
For an easier version, you can skip the bottom pie crust. Simply pour the filling directly into a baking dish and top with gluten-free puff pastry!
Ingredients
2 gluten free pie crusts
1 lb firm tofu wrapped and pressed, then cubed
Tofu Coating:
¼ cup rice flour
2 Tbsp nutritional yeast
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
3 Tbsp olive oil
1 medium onion, diced
1 potato, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic minced
1 ½ cups frozen veggies (I like to use a 1/3 of a bag of corn, green beans, and lima beans)
3 sprigs fresh thyme or 2 tsp dried
2 tsp fresh rosemary, or 1 tsp of dried
2 cups gravy, see below.
Homemade Gravy Recipe (Makes 2 Cups)
2 Tbsp of olive oil
¼ cup finely diced onion
1 clove of finely dice garlic
2 Tbsp flour, or oat flour
2 ½ cups veggie stock
2 Tbsp nutritional yeast
A splash of soy sauce or tamari
Salt and pepper to taste
Directions: In a medium sauce pan, heat the oil over medium heat. Sauté the onions and garlic until translucent, about 5 minutes. Whisk in the flour and cook for about 2 minutes. Whisk in the veggie stock and cook for another 1-2 minutes. Add the nutritional yeast, soy sauce and salt and pepper. Continue whisking until the gravy thickens.
Directions
Prepare the crust: Preheat the oven to 400°F. Line a 9-inch pie pan with the first pie crust. Prick the edges with a fork, then line with aluminum foil. Bake for 7 minutes. Remove the foil and bake for another 3–5 minutes. Reduce the oven temperature to 375°F.
Prepare the tofu: In a plastic bag, combine the rice flour, nutritional yeast, garlic powder, onion powder, salt, and pepper. Add the cubed, pressed tofu and shake until evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the tofu and sauté for 10–15 minutes, or until lightly browned. Remove from the skillet and set aside.
Cook the vegetables: Add another tablespoon of olive oil to the skillet. Sauté the onions and potatoes for about 10 minutes. Add the carrots, celery, and garlic and sauté for another 10 minutes.
Prepare the filling: Remove the skillet from the heat and stir in the frozen vegetables, browned tofu, and fresh herbs. Prepare the gravy (recipe above) and stir it into the vegetable mixture until everything is well combined.
Assemble the pie: Pour the filling into the pre-baked pie crust. Roll out the second crust and place it over the filling. Seal the edges well to prevent the gravy from bubbling out during baking.
Bake: Place the pie plate on a baking sheet to catch any filling that may bubble over. Bake at 375°F for 30–45 minutes, or until the top crust is fully baked and golden brown.