Pot Pie...Mmmm

So, it's Tuesday, and we were planning on something entirely different for dinner because it is hot as blue blazes on Okinawa today. Elizabeth can be rather insistent once an idea seizes her, though, and she finally convinced me that turning on the oven to make pot pies for dinner would be totally worth it. So here they are in all their glory. This is a recipe taken almost directly from Toni Fiore's Delicious TV free podcast, but there were minor changes, so I'll discuss those in my written version. Remember that you can click on any of the pictures here to see a larger image.

I just finished eating my pot pie. These little suckers are filling, completely delicious, and they smell like the holidays. I will definitely be reserving a spot on my table for these on Thanksgiving. I could not believe the flavor out of these.

Creamy Tofu Pot Pie

(slightly altered from the original recipe on DeliciousTV Podcast)

1 block of Extra Firm Tofu, drained and cut into bite-sized cubes

1-2T Canola Oil for frying the tofu

1T Nutritional Yeast

5T Vegan Butter

1 medium Onion, diced

2 stalks Celery, chopped

3-5T flour (I used 3T of a mix of half whole wheat/half AP flour)

2C Vegetable Stock (I used a veggie cube in 2C hot water)

2C Mixed Vegetables (I used the standard carrot/pea/green bean/corn frozen mix)

1/4tsp Poultry Seasoning (you could use sage or anything else you like)

Salt and Pepper to taste

You will also need some sort of pie shell to put your mixture in when it is finished. We used puff pastry shells like Toni Fiore did in her DeliciousTV podcast video. You could use biscuits or tart shells or whatever you like. You could even serve this over rice or some other grain you enjoy and it would be delicious. Whatever you choose, prepare this beforehand or have it baking while you cook so that it is ready immediately when your filling is all done.

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In a wide, flat-bottomed pan, warm the oil over a high heat. Pan fry your tofu cubes until you achieve a crispy blonde sear on most sides. This will take about 5 solid minutes. Remove the tofu cubes to a plate lined with paper toweling to drain and sprinkle with the nutritional yeast (pictured above). Set aside.

To the same pan, add half the vegan butter and lower the heat to a medium. Sautee the celery and onion until the onions are translucent and the celery begins to soften. Melt in the rest of your vegan butter, and sprinkle in flour until you get a nice, thick paste. This will create the gravy. Pour in your vegetable broth and whisk or stir well until a thick gravy consistency forms (pictured above). This will take only 2-3 minutes. Add broth or flour to achieve the consistency you want as you go. It will vary for different stoves and depending on the flour you're using.

Stir in your mixed vegetables and poultry seasoning. Stir gently to mix everything evenly. Add the tofu cubes back into the pan and add your salt and pepper. What you have should look like the picture I have below. Spoon into your pastry shells and Voila!

Tasty and warm and filling and delicious. Really outstanding pot pies, and I just don't see any reason to find another recipe after this. I don't think I've ever had a better one, vegan or omni.