Thanksgiving Pot Pie

vegetariantimes.com

Donald M

subheading: Filling:

2 medium potatoes, diced (2 cups)

2 large carrots, sliced (1 cup)

3 Tbs. olive oil, divided

1 16-oz. pkg. firm tofu, drained and cut into cubes

¼ cup plus 2 Tbs. San-J Tamari Soy Sauce, divided

½ tsp. granulated garlic, divided

¼ tsp. cayenne pepper, divided

2 cups sliced button mushrooms

1 large onion, diced (2 cups)

1 cup chopped broccoli florets

2 cloves garlic, minced (2 tsp.)

¼ cup all-purpose flour

2 cups low-sodium vegetable broth

½ cup plain soymilk

3 Tbs. red wine

1 Tbs. chopped fresh thyme

1 Tbs. chopped fresh sage

1 tsp. hoisin sauce

½ tsp. vegan Worcestershire sauce

subheading: Crust:

1 ½ cups all-purpose flour

½ cup cornmeal

2 tsp.sugar

½ tsp.baking baking powder

1tsp. salt

½ cup nonhydrogenated vegetable shortening

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh sage

Note: Ingredients may have been altered from the original.

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