Ingredients
Roasted Veg, Carrots/Onion:
1 1/2 cups carrots, sliced into thin rounds
1 medium red onion, chopped
2 Tbsp olive oil
A few sprigs of fresh herbs (oregano, marjoram, thyme or rosemary)
1/4 tsp coarse sea salt
Pepper
Baked Tofu Cubes:
2 cups extra firm tofu, drained and sliced into cubes
1/4 cup nutritional yeast
1 Tbsp agave syrup
1 Tbsp 24-seasoning blend (or similar dried spices)
1/2 tsp coarse sea salt
Fresh pepper, a few dashes
Drizzle olive oil
2 tsp apple cider vinegar
Toss in's:
1 medium sweet potato, baked, cooled, peeled and chopped into cubes
1/4 - 1/2 cup edamame beans (frozen)
Crust:
1 1/2 cups whole wheat flour
1 tsp baking powder
1/3 cup sweet potato, mashed/cooled
2 tsp roasted pumpkin seeds
1/2 tsp pepper
1/2 tsp salt
1-2 Tbsp olive oil
1 Tbsp nutritional yeast
1/2 cup water
1/2 cup soymilk
Extra water for loosening dough (if needed)
Extra flour for dusting/rolling
Roux/Liquid Base:
1 1/4 cups soy milk, plain
1 tsp olive oil (opt'l)
3 Tbsp flour
1 Tbsp spice blend or pinch of fresh herbs
Directions
1. The first step is optional, but it is helpful make the sweet potato cubes perfectly square as opposed to 'falling apart' in your filling. Bake your sweet potato in the oven until tender. Then place the potato (skin still on) in the fridge until chilled. You can do this the night before you make your pie.
2. Start your pie about 2+ hours before you may want to serve it. First, turn your oven to 400 degrees. Prep your onion/carrot mixture. Chop the veggies and toss them with the oil and herbs. Lay them flat on a baking sheet and roast until tender and the onions are caramelized. When they are done, pull the sheet out of the oven and set aside.
3. While your veggies are still roasting you can get started on your tofu cubes. Drain your tofu, and dry well with a paper towel. Slice into small cubes. Toss the cubes with the 'baked tofu' ingredients. Lay your tofu on a baking sheet and place in the heated 400 degree oven. Bake your tofu until the edges start the brown. Usually around 30 minutes. When it is ready, pull it out and set aside.
4. Now that you have your tofu/veggie cooling on the counter, you can get started on your crust. Combine all the ingredients in a bowl and then knead on a floured surface by hand. Knead until most of the crushed sweet potato is well combined into the dough. Remember, you can simply add more water or more flour if you need to adjust the texture of the dough. Roll into a dough ball and place back in your bowl. Douse with a drizzle of oil to coat. Place your dough in the freezer for about 20 minutes while you work on the Roux/filling mixture.
5. Start on the roux by adding the soymilk, oil, spics and flour to a soup pot over low heat. Stir in the flour so it does not clump. Keep stirring until the roux becomes a thick gravy texture. You can turn the heat up to med-high to get it boiling a bit. But turn back down to med-low when you start the next step.
6. Add in your edamame to the roux/liquid. You can add directly from the freezer and warm in the bubbling mixture. Next, fold in the tofu cubes. Then the roasted veggies. Fold well until the ingredients are coated with the sauce. Lastly, pull your sweet potato from the fridge, peel it and slice it into large cubes. Then fold those into the mixture, gently. Once the filling is made, set it aside while you assemble your pie crust.
7. Pull your dough from the freezer and break into two rounds (one for top crust and one for the bottom). Roll out the first round on a floured surface using a rolling pin. Grab your pie mold and lightly oil the inside with EVOO. Lay the bottom crust flat inside. Poke a few holes in the crust to let it breath. Use your fingers to press it into place. It does not have to be perfect! :)
8. Next, pour in your filling. Pile it high and fill it deep.
9. Lastly, roll out your top crust, lay it over the filling and seal it on the sides with your fingers. Slice a "V" for vegan in the top to let the crust breath. You can brush a drizzle of EVOO on top of the crust if you'd like.
10. Bake your pie for 30 minutes at 375 degrees. In 30 minutes check on your pie. When your top crust is starts to brown and is a bit crisp to touch, it is done. Turn off the oven and let the pie cool on the counter for at least 30 minutes before serving.
Source: lunchboxbunch.com
1 1/2 cups carrots, sliced into thin rounds
1 medium red onion, chopped
2 Tbsp olive oil
A few sprigs of fresh herbs (oregano, marjoram, thyme or rosemary)
1/4 tsp coarse sea salt
Pepper
Baked Tofu Cubes:
2 cups extra firm tofu, drained and sliced into cubes
1/4 cup nutritional yeast
1 Tbsp agave syrup
1 Tbsp 24-seasoning blend (or similar dried spices)
1/2 tsp coarse sea salt
Fresh pepper, a few dashes
Drizzle olive oil
2 tsp apple cider vinegar
Toss in's:
1 medium sweet potato, baked, cooled, peeled and chopped into cubes
1/4 - 1/2 cup edamame beans (frozen)
Crust:
1 1/2 cups whole wheat flour
1 tsp baking powder
1/3 cup sweet potato, mashed/cooled
2 tsp roasted pumpkin seeds
1/2 tsp pepper
1/2 tsp salt
1-2 Tbsp olive oil
1 Tbsp nutritional yeast
1/2 cup water
1/2 cup soymilk
Extra water for loosening dough (if needed)
Extra flour for dusting/rolling
Roux/Liquid Base:
1 1/4 cups soy milk, plain
1 tsp olive oil (opt'l)
3 Tbsp flour
1 Tbsp spice blend or pinch of fresh herbs
Directions
1. The first step is optional, but it is helpful make the sweet potato cubes perfectly square as opposed to 'falling apart' in your filling. Bake your sweet potato in the oven until tender. Then place the potato (skin still on) in the fridge until chilled. You can do this the night before you make your pie.
2. Start your pie about 2+ hours before you may want to serve it. First, turn your oven to 400 degrees. Prep your onion/carrot mixture. Chop the veggies and toss them with the oil and herbs. Lay them flat on a baking sheet and roast until tender and the onions are caramelized. When they are done, pull the sheet out of the oven and set aside.
3. While your veggies are still roasting you can get started on your tofu cubes. Drain your tofu, and dry well with a paper towel. Slice into small cubes. Toss the cubes with the 'baked tofu' ingredients. Lay your tofu on a baking sheet and place in the heated 400 degree oven. Bake your tofu until the edges start the brown. Usually around 30 minutes. When it is ready, pull it out and set aside.
4. Now that you have your tofu/veggie cooling on the counter, you can get started on your crust. Combine all the ingredients in a bowl and then knead on a floured surface by hand. Knead until most of the crushed sweet potato is well combined into the dough. Remember, you can simply add more water or more flour if you need to adjust the texture of the dough. Roll into a dough ball and place back in your bowl. Douse with a drizzle of oil to coat. Place your dough in the freezer for about 20 minutes while you work on the Roux/filling mixture.
5. Start on the roux by adding the soymilk, oil, spics and flour to a soup pot over low heat. Stir in the flour so it does not clump. Keep stirring until the roux becomes a thick gravy texture. You can turn the heat up to med-high to get it boiling a bit. But turn back down to med-low when you start the next step.
6. Add in your edamame to the roux/liquid. You can add directly from the freezer and warm in the bubbling mixture. Next, fold in the tofu cubes. Then the roasted veggies. Fold well until the ingredients are coated with the sauce. Lastly, pull your sweet potato from the fridge, peel it and slice it into large cubes. Then fold those into the mixture, gently. Once the filling is made, set it aside while you assemble your pie crust.
7. Pull your dough from the freezer and break into two rounds (one for top crust and one for the bottom). Roll out the first round on a floured surface using a rolling pin. Grab your pie mold and lightly oil the inside with EVOO. Lay the bottom crust flat inside. Poke a few holes in the crust to let it breath. Use your fingers to press it into place. It does not have to be perfect! :)
8. Next, pour in your filling. Pile it high and fill it deep.
9. Lastly, roll out your top crust, lay it over the filling and seal it on the sides with your fingers. Slice a "V" for vegan in the top to let the crust breath. You can brush a drizzle of EVOO on top of the crust if you'd like.
10. Bake your pie for 30 minutes at 375 degrees. In 30 minutes check on your pie. When your top crust is starts to brown and is a bit crisp to touch, it is done. Turn off the oven and let the pie cool on the counter for at least 30 minutes before serving.
Source: lunchboxbunch.com
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