Double Herb and Cheese-Stuffed Crust Veggie Pot Pie

forbiddenriceblog.com

Deb V

subheading: For the crust:

1¼ cups whole wheat flour

2 cups all-purpose flour

1 tbsp. unrefined cane sugar

¾ tsp. sea salt

½ tsp. dried basil

½ tsp. dried oregano

¼ tsp. dried thyme

¼ tsp. granulated garlic

¼ tsp. ground white pepper

2 sticks unsalted butter

¼ cup vegetarian shortening

½ cup ice cold water

1 cup grated sharp cheddar cheese

subheading: For the filling:

1½ cups fingerling potatoes, cut into ¼-inch rounds

2 large carrots, peeled and cut into ¼-inch rounds

2 tbsp. olive oil

1 large onion, diced

4 to 6 cloves garlic, minced

1 small zucchini, cut lengthwise then in half-moons ¼-inch thick

3 tbsp. fresh sage, minced

1 tsp. fresh thyme, minced

¾ tsp. sea salt

1 tsp. ground white pepper

1 cup crimini mushrooms, diced

½ cup all-purpose flour

2 cups No-Chicken broth

¼ cup half and half

¾ cup frozen green peas

¾ cup extra firm tofu, cut into small cubes (½-inch by ¼-inch)

1 cup chicken-style seitan, roughly chopped

1 egg, beaten with 1 tsp. of water

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