Easy Vegetable Pot Pie (vegan)

My mouth is watering as I write this post.  This is a vegetable pot-pie made in a mini cast iron pan.

The crust is crisp and flaky.  The inside soaked up all the juices incorporating more flavor into every bite. 

If you want to make this, you will need:

1 russet potato, cubed

1 turnip, cubed

1/2 container extra firm tofu, cubed

4 sticks of celery, chopped

1/2 sweet onion minced

1 green pepper, chopped

2 cloves of garlic, minced

1 teaspoon minced ginger

5 cups water

1 bouillon cube

salt and pepper to taste

Pie crust (I used store bought)

Wash and scrub all the veggies.

 Cube the turnip and potato.  Put them in a pot with the water and veggie bouillon.  Let the potato and turnip boil until you can easily put a fork through the cubes. 

   Chop the onion, pepper, celery, tofu, garlic and ginger.

First, place the onion, garlic, ginger and tofu in a heated cast iron pan.  After you caramelize the onion and brown the tofu add the green pepper, celery, and spoon some of the potato/turnip broth into the fry pan.  Cook these until the pepper and celery are al dente.  Next, strain out the broth from the potatoes and turnips.  Add to the rest of the ingredients.  In a small bowl, whisk together 1/2 cup almond milk and 2 tablespoons flour.  Pour that into the mixture.  This will keep the pie filling from becoming too soupy. 

Spray the pan with non stick spray.

Lay the bottom layer of dough in the mini cast iron pan.

Scoop the veggies on top of the dough, then top with another layer of dough.

 Pinch the edges of the dough together with your thumb.

Trim off the excess dough.

 Cut a couple of slits in the top of the pie so it doesn't explode in the oven.  Place in a 375 degree F. oven. 

Cook for about 45 minutes or until the crust is golden-brown.  

 

Carefully flip out of the pan and onto the plate.  Mine worked really well.  

I am in love with baby arugula kick right now.  I garnished my dish with baby arugula to make it look a little prettier. 

 As you can see the flour and almond milk helps hold the pie filling together. 

 Enjoy!  This pot pie is so good!!!