Ingredients
- 2 unbaked vegan pie crusts homemade or store-bought
- 1 1/2 tablespoons olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 5 tablespoons all-purpose flour
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups vegetable broth
- 1 1/2 cups unsweetened almond milk
- 3 cups frozen mixed vegetables carrots, corn, green beans, and peas
- 1 large russet potato peeled and cut into small chunks
- Salt and pepper to taste
- 8 ounces cooked tofu cubes
Instructions
- Preheat your oven to 400°F. Roll out one of the vegan pie crusts and press it evenly into a 9-inch pie pan. Place the pan in the fridge to keep the crust cold while you prepare the filling.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until softened, about 2 minutes. Add flour, dried rosemary, thyme, and oregano; stir to coat the vegetables. Gradually whisk in vegetable broth and almond milk, stirring until the sauce thickens, about 2 minutes.
- Add frozen mixed vegetables and potato chunks to the skillet. Season with salt and pepper. Simmer over medium heat for 10 minutes, stirring occasionally, until vegetables are tender and sauce thickens. Mix in the cooked tofu cubes.
- Pour the vegetable filling into the prepared pie crust in the pie pan. Roll out the leftover pie crust and place it over the filling. Trim any excess dough and press the edges with a fork to seal. Cut several slits in the top crust to allow steam to escape.
- Bake in the oven for 40-50 minutes, or until the crust is golden and the edges are bubbly. If the crust begins to brown too much, cover it with foil and continue baking until the filling is ready. Remove from the oven and allow it to cool for 5 minutes before serving.
