Vegetable Potpie
  • Cooking Time: 45
  • Servings: 6
  • Preparation Time: 30
  • 1 Tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 sweet potato, peeled and finely diced
  • 1/2 russet potato, peeled and finely diced
  • 1 small celery stalk, finely diced
  • 1/4 cup peeled and finely diced carrots
  • 1/2 cup fresh or frozen peas
  • 1/4 cup peeled and finely diced zucchini
  • 1 pound firm tofu, cut into small cubes
  • 1/2 cup veggie broth
  • 1 cup soy milk
  • 2 Tablespoons sunflower oil (or any oil you like)
  • 2 Tablespoons unbleached white flour
  • 1 Tablespoon chopped fresh or dried tarragon
  • 1 Tablespoon chopped parsley
  • 1 bay leaf
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 Tablespoon sea salt
  • 1 Tablespoon freshly ground black pepper
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached flour
  • 1/3 cup sunflower oil
  • 1 teaspoon finely chopped fresh basil (you can use dry basil if needed- just use less)
  • 1 teaspoon finely chopped fresh rosemary (you can use dry rosemary if needed- just use less)
  • 1 teaspoon finely chopped fresh thyme (you can use dry thyme if needed- just use less)
  • pinch sea salt
  • 1/2 cup water
  1. Preheat the oven to 325 degrees. Grease a 1-quart baking dish.
  2. To prepare the potpie filling, heat the olive oil in a large saute pan. Add the garlic, potatoes, celery, carrots, peas, and zucchini and cook over medium heat for 5 minutes. Add the tofu, wine (or veg broth), soy milk, Earth Balance, flour, tarragon, chervil (if using), parsley, bay leaf, rosemary, thyme, salt and pepper, and cook slowly over medium-low heat until the vegetables are tender; about 20 minutes. Remove the bay leaf and set aside.
  3. To prepare the crust, mix the whole wheat pastry flour and unbleached flour together in a bowl. Add the oil, herbs, and salt, and mix well to form a dough. Add up to 1/2 cup water if the dough seems too dry.
  4. Cut the dough in half and roll into a 13-inch circle. Fit the dough into the baking dish and trim the edges, leaving a 1/2-inch overhang. Spoon the filling into the bottom crust. Roll out the second half of the dough into a 12" circle. Place the filling and trim the edges of the dough. Make 4 incisions in the top crust with a knife to serve as vents.
  5. Bake the potpie for 30 minutes, or until the top of the crust is golden brown. Let stand for 5 minutes before serving.
This is just SO delicious and comforting and perfect for the cooler months. This yummy potpie comes from The Candle Cafe Cookbook, a vegan restaurants in New York City. It's a lot easier to make than it looks! Note: You can make this a soy-free vegan potpie. Just use almond/oat/rice milk instead of the soy milk; and eliminate the tofu and instead double the sweet potato and russet potato AND/OR add in some cubed squash.