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Veggie Pot Pie for Two

- 1 sheet puff pastry (e.g. Tenderflake Puff Pastry) defrosted
- 2 medium potatoes, cut into 1/4 inch (.6 cm) cubes
- 2 medium carrots, thinly sliced
- 2 tbsp (30 ml) margarine
- 1 stalk celery, thinly sliced
- 1 medium onion, chopped
- 1/4 lb (112 gm) tofu, drained and cut into 1/2 inch (1.3 cm) cubes
- 1/2 cup (120 ml) frozen peas, defrosted
- 3/4 cup (180 ml) vegetable broth
- 1/4 tsp (2 ml) fresh thyme leaves
- 1/4 tsp (2 ml) each salt and pepper
- bay leaf
- 1 tbsp (15 ml) flour
- 2 tbsp (30 ml) water
- 1 cup (240 ml) "Gravy"

For this recipe, you need 2 round baking dishes, approx. 6 inches (15 cm) diameter and 2 inches (5 cm) deep or 1 round dish approx. 9 inches (23 cm) in diameter or any baking dish that holds the equivalent volume

Cook the potatoes and carrots in salted boiling water until soft (about 5 minutes.)

Sauté the celery and onion in margarine until soft, then add the tofu, browning it on all sides. Add the potatoes, carrots, peas, vegetable broth, thyme, salt, pepper and bay leaf and simmer for 10 minutes.

While the vegetables are simmering roll out the puff pastry into a size to cover (plus an inch or 2.5 cm) your baking dish(es.) Pre-heat the oven to 400F (205C.)

Remove the bay leaf. Mix the flour and water and add to the mixture and continue cooking until it has thickened. Add the potatoes and carrots.

Spoon the mixture into the baking dish(es) and cover with the puff pastry, overlapping the pastry and binding to the outside of the dish. Do NOT score the pastry as you would a pie - it will puff up nicely.

Transfer to a baking sheet and bake at 400F (205C) for 15 minutes. While it is baking, prepare the "gravy." Let the pot pie stand for a few minutes after removing from the oven. Serve in the baking dish. Cut into the pastry and pour some "gravy" over the contents.

Serves 2.