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NEXT MAIN MENU PREVIOUS Deep Dish Vegetable Pot Pie I destroyed Thanksgiving with my Brussels Sprouts Sliders (yes, that's MY recipe that seems to have everyone so upset) Why not go for broke and REALLY kill all that is decent with vegan pot pie? Without further adieu, this needs to be in your belly. Use whatever veggies you like. That is all. Speaking of great food, we’ve been burning the midnight oil since the idea first struck us to create something that I think will really step up your vegan game: It’s our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.   Deep Dish Vegetable Pot Pie 1 recipe pie crust for one deep-dish pie plate (I used the recipe on Bob’s Red Mill Gluten-Free Pie Crust) 2 teaspoons olive oil 1 onion, minced 2 teaspoons crushed or minced garlic 1 lb. super-firm tofu, cubed, or prepared marinated tofu, cubed 1 tablespoon low-sodium tamari 8 oz. broccoli florets 3 carrots, sliced 1 cup frozen peas, defrosted 1 tablespoon dried dill 1 tablespoon fresh thyme, minced Salt and pepper to taste 1/3 cup all-purpose flour (I used Bob’s Red Mill One-to-One Gluten-Free Baking Flour) 2 cups low-sodium vegetable broth 1 cup plain, non-dairy milk (I used cashew) 1 tablespoon low-sodium tamari ¼ cup nutritional yeast Aquafaba Mix your pie crust as according to instructions. Preheat your oven to 375 degrees. In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for five minutes, until softened. Add the garlic, tofu and tamari, cooking together for four minutes. Add the broccoli, carrots, peas, dill, thyme, salt and pepper, cooking until the broccoli is softened, about ten minutes. Meanwhile, in a medium pan, whisk the flour and broth; heat to medium-low, and, still whisking, add the milk, tamari and nutritional yeast. Whisk until thickened, then add to the veggies stirring to combine. Pour into a deep-dish pan. Roll your crust out to be about an inch wider than your pie plate and fit your crust over the top, crimping the edges. Cut a couple of skits in it for the steam to escape. Brush the top with aquafaba, place any adorable cut out dough designs on top, brush again with aquafaba. Bake for 45 minutes. Cut into slices and serve warm! We had enough of everything left over to make a cupcake-sized mini pie © 2013-2017, Vegan Street