For the Pie Crust: – 2 1/2 cups all-purpose flour – 1 tsp salt – 1 cup vegetable shortening or vegan butter, cold and cut into cubes – 6-8 tbsp ice water For the Filling: – 14 oz block extra-firm tofu, pressed and cubed – 2 tbsp olive oil – 1 onion, diced – 2 cloves garlic, minced – 2 carrots, diced – 2 stalks celery, diced – 1 cup frozen peas – 1 cup frozen corn – 1/4 cup all-purpose flour – 2 cups vegetable broth – 1 cup unsweetened non-dairy milk (such as almond or soy milk) – 2 tbsp nutritional yeast – 1 tsp dried thyme – 1 tsp dried rosemary – Salt and pepper to taste
Prepare the Pie Crust: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold vegetable shortening or vegan butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the shortening or butter into the flour until it resembles coarse crumbs.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Make the Sauce: Sprinkle the flour over the vegetable and tofu mixture in the skillet. Stir to coat the vegetables and tofu evenly. Gradually pour in the vegetable broth and non-dairy milk, stirring constantly to prevent lumps from forming.
Roll Out Pie Crust: Remove the chilled pie dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Roll out the dough on a lightly floured surface into a circle slightly larger than your pie dish.
Assemble the Pie: Transfer the tofu and vegetable filling to a 9-inch pie dish. Place the rolled-out pie crust over the filling and trim any excess dough. Press the edges of the crust to seal, and cut a few slits in the top to allow steam to escape.
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