Vegan Meat Pot Pie - Brunch Folks

Prep Time: 20 mins

Cooking Time: 1 hour

Total Time: 1 hour 20 mins

Ingredients

Filling

1 (15-ounce) can white beans (rinsed and drained)
1 pound carrots, peeled and finely chopped
3 1/2 cups vegetable broth (DIY or store-bought)
1 large white or yellow onion, finely diced
1/4 cup corn flour (or unbleached all-purpose flour)
Salt + Pepper (to taste)
2 tsp fresh thyme (chopped)
2 Tbsp olive oil

Crispy Shredded Tofu

1 block extra-firm tofu (around 14oz/400g)
1 teaspoon soy sauce or tamari/shoyu (use gluten-free if needed)
¼ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder (avoid if you do not like the garlic flavor)
1 tablespoon olive oil

Crust

1 ½ cups oat flour (or unbleached all-purpose flour)
10 Tbsp cold vegan butter (or sub room temperature flavor-free coconut oil)
1/4 tsp sea salt
4-7 Tbsp cold water

Cooking Instructions

For Crispy Tofu

Drain and remove tofu from the package, and gently pat it dry with a kitchen towel. Grate tofu into thin pieces with a cheese grater.
In a large bowl, add the grated tofu along with all of the seasonings. Toss until everything is well-mixed.
Heat olive oil in a cast-iron skillet or non-stick pan over medium-high. Add tofu and spread it evenly on the pan. Cook for 5-6 minutes, untouched, before flipping over and cooking for another 5-6 minutes on the other side. Check for the golden brown color and crispy texture to add or reduce the cooking time.

For Filling

Heat a large pot over medium heat. Once hot, add oil and onion. Season with a pinch each of salt and pepper and stir. Sauté until soft and translucent (4-5 minutes).
Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.
Cook for 1 minute, then slowly add vegetable broth, whisking continuously to prevent clumps.
Add thyme and white beans and bring the mixture to a simmer. Now lower the heat and simmer for a few minutes. Cover and remove from heat while you prepare the crust.

For Making Pot Pie

Preheat the oven to 400 degrees F and arrange 6 ramekins on a baking sheet. Set aside.
To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.
Next add vegan butter (or coconut oil) and use a pastry cutter (or fork) to cut the two together, until it resembles grainy like wet sand – about 30-45 seconds.
Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it will come together and form a dough (about 4-6 Tbsp).
Use your hands to gently form and knead the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8-inch thick. Add more flour as and when needed to prevent sticking.
Use a pizza cutter or knife to cut into 6 large squares slightly larger than the size of your ramekins.
Scoop the white bean filling into the ramekins and add another spoonful of crispy tofu until almost entirely full. Mix them lightly if you prefer mixed filling instead of a layered-one.
Use a lightly floured spatula to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.
Bake pot pies for 35-40 minutes, or until the filling is bubbly and the pie crust is golden brown. Let it cool 10 minutes before serving.

NOTE – Store leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month. Reheat in a 350 degree F (176 C) oven until completely warmed through.