One-Dish Pot Pie with Sprouted Flour Crust

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:

1. 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.)
2. Preheat the oven to 375°F.
3. 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.
4. Heat the 2 cups water and the bouillon over high heat, stirring to dissolve the bouillon.
5. Meanwhile, melt the remaining butter in a skillet over medium heat and cook the onion for a few minutes, stirring occasionally.
6. 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.
7. 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.
8. Bake for 18 to 20 minutes, until the dough is done all the way through.

Makes 4 servings

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