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Veggie Pot Pie

This recipe is from Liz Goldman and is published here with her permission. (Note: the web designer has added the metric measurements and some additional notes.)

- 1 pie crust (half of Pastry recipe)
- 1 large potato, peeled and in small cubes
- 1 cup (240 ml) frozen/fresh/or canned peas
- 2 carrots, sliced
- 1 large package of extra firm tofu, drained and cubed
- 1/2 cup (120 ml) celery (optional)
- 1/4 cup (60 ml) or 1 small can mushrooms (optional)
- 1 large onion, diced
- bay leaves (very important!)
- 2 (non-tomato) vegetable bouillon cubes
- 3 cloves chopped garlic

First, saute the onion in oil or Earth Balance in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8-10 ounces (240 - 300 ml) of hot water, and add potato and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for 20-30 minutes, until the potatoes are cooked and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water. Remove the bay leaves
When mixture is done, spoon it into the pie crust, and bake (open top) for 30 minutes at 350F (180C.) Make sure the crust does not burn.
You can vary the amount of tofu and potatoes you put in this pie.

Web designer's notes: We use vegetable broth, instead of the bouillon cubes in water. We also use only 1/2 package of tofu and add 1/2 tsp (3 ml)salt when adding the tofu to the mixture. Also, if your pie crust tends to be thick, bake at 400F (205C) for 10 minutes and then turn down to 350F (180C) for the additional 20 minutes. This is a delicious dish ! Serves 6.