Here’s another classic recipe made healthier. You’ll find it hard to share this yummy homemade pot pie, and you’ll love the ingredients!
There are so many excellent gluten-free flour options available, but my favorite is organic sprouted brown rice flour. An all-purpose, gluten-free flour would work here just as well, and I’ve had great success with this recipe using sprouted spelt flour (not gluten-free). You can exchange the carrots, sweet potato, and peas for your own favorite veggies—maybe try asparagus, mushrooms, or water chestnuts. Another tip: freezing tofu then draining it after it thaws gives it an added chewiness, ensuring you’ll never have mushy tofu!
One-Dish Pot Pie with Sprouted Flour Crust
Preparation time: 20 minutes
Cooking time: 18 to 20 minutes
Ingredients:
-
1 package organic extra-firm tofu, pressed and drained well - 2 tablespoons hummus
- 2 ⅓ cups sprouted brown rice flour (or any sprouted gluten-free flour), divided
- 1 tablespoon aluminum-free baking powder
- 1 tablespoon coconut or date sugar (or brown sugar)
- ¾ teaspoon sea salt
-
1/2 cup + 2 tablespoons cold vegan butter, divided - 1 ½ cups unsweetened almond milk, divided
- 2 cups water
- 1 vegan bouillon cube
- 1 onion, diced
- 2 carrots, diced
- 1 sweet potato, diced
- 2 cups peas
Directions:
- Make sure that as much water as possible is pressed out of the tofu. Stir the hummus in a bowl with a couple of tablespoons of water, or for a richer dish, extra virgin olive oil. Crumble and add the tofu, allowing it to marinate for up to 8 hours. (For an even better “chicken” texture, bake the tofu at 350°F for 30 minutes before adding
to the mix.) - Preheat the oven to 375°F.
- In a large bowl, whisk together 2 cups of the flour with the baking powder, sugar, and sea salt. Cut in ¼ cup of the cold vegan butter and mash with your hands until little “peas” form. Add 1 cup of the almond milk and stir just until a dough forms. Set aside.
-
Heat the 2 cups water and the bouillon over high heat, stirring to dissolve the bouillon. - Meanwhile, melt the remaining butter in a skillet over medium heat and cook the onion for a few minutes, stirring occasionally.
- Add the remaining flour to the skillet with the onion and cook, stirring constantly, for a couple of minutes. Stir in the remaining almond milk, the carrots, and the sweet potatoes, reduce the heat, cover, and cook for 5 minutes. Stir in the peas and tofu and cook for 1 minute.
- Remove to a casserole dish and dollop the dough (it will be sticky) on top. You can leave spaces between the dollops of dough, as the dough will rise and spread.
- Bake for 18 to 20 minutes, until the dough is done all the way through.
Makes 4 servings
