Vegan Veggie Pot Pie

tofu & veggie pot pie

Sonal’s Version of a Veggie/Tofu Pot Pie

Ingredients

Bisquick Mix – get the heart healthy version … has no transfats, no hydrogenated crap

1 package of firm or extra firm tofu (I like to freeze it and later defrost for a firmer texture). If you are lucky enough to have access to sprouted tofu – use it!

Yves vegan tofu crumbles

1 cup of vegetable broth + 1 cup of water ( 2 cups total fluid)

1/4 cup of Earth Balance butter

1/2 cup flour

1 1/2 cups non-dairy “milk” (soy, hemp, rice, almond -all will work)

seasonings: tsp of thyme or oregano, tsp of cayenne pepper (or to taste), 1 tsp of cumin

Olive oil

1 zucchini chopped

    1 yellow squash chopped

      1 white onion chopped

        a package of mushrooms – whatever kind you like

          2 Serrano peppers

            1. defrost tofu (can be done the day before by moving it to fridge from freezer) and cut into cubes and spread the cubes on the bottom of a 13X9 glass pan
            2. Defrost tofu crumbles and add to the tofu cubes in the pan.
            3. melt earth balance butter in pot, add flour and cook about a minute, whisk in the broth/water, “milk” and seasoning. Cook until fully thickened. Add salt and pepper to taste
            4. Pour the thickened sauce over the tofu combo
            5. sauté the chopped squash, zucchini, onion, peppers and mushrooms in some olive oil you can season these with some salt, pepper
            6. layer sautéed veggies over the sauce in the pan
            7. make 3 cups of biquick mix, using the recipe on the box for drop biscuits – I added some additional cayenne pepper to the biscuit mix because we like it spicy.
            8. drop the bisquick topping over the veggies in spoonfuls.
            9. bake at 400 degrees until biscuit topping looks done.