New-Fashioned Pot Pie

[Guest guest]

SDA-veg-recipes, lilcatmama (AT) xxx (DOT) xxx wrote:

 

New-Fashioned Pot Pie

 

1 tablespoon safflower oil

1 small onion -- chopped

1 medium carrot -- peeled and diced

1 pound extra-firm tofu -- well-drained cut into 1/2-inch chunks

1/2 cup frozen and thawed green peas

1/4 cup chopped walnuts

1 tablespoon minced fresh parsley

2 cups vegetable stock

1 tablespoon wheat-free tamari

4 teaspoons dried thyme

Salt and freshly ground black pepper -- to taste

2 tablespoons cornstarch dissolved in 2 Tbs. water

 

***CRUST***

1 cup soy flour

1/2 cup rice flour

1/2 cup potato starch flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup safflower oil

1/4 cup cold water

 

Wheat-and gluten-free 6 SERVINGS VEGAN

 

In this recipe, a combination of soy, rice and potato starch flours

are used in the crust; cornstarch replaces wheat flour as the

thickener in the filling; and wheat-free tamari is used as a

seasoning. If your're allergic to corn as well as wheat, use 1/4 cup

mashed potatoes to replace

the cornstarch mixture.

 

Preheat oven to 350 degrees. In small skillet, heat oil over medium-

high heat. Add onion and carrot and cook, stirring often, until

softened, about 5 minutes. In 1 1/2 quart casserole, combine tofu,

onion-carrot mixture, peas, walnuts and parsley.

 

In medium saucepan, combine stock, tamari, thyme, salt and pepper.

Bring to a boil over high heat. Reduce heat to low, whisk in

cornstarch mixture and cook, whisking constantly until thickened,

about 1 minute. Pour sauce over tofu and vegetables in casserole.

Stir well to coat with sauce; set aside.

 

Pastry: In food processor, combine flours, baking powder, salt and

oil and process until mixture resembles coarse crumbs. With motor

running, slowly add water through feed tube and process until dough

forms a ball. Turn dough out onto a lightly floured surface and roll

into shape of casserole dish. Carefully place crust over casserole,

crimping edges.

 

Bake until crust is lightly browned, about 45 minutes. Serve warm.