The healthiest version of this dish is one without the crust, in which case it is more like a casserole. You can make the same pie crust as I make for my apple pie recipe.
Prep time: 30 minutes
Cooking time: one hour
Prepare pie crust (see apple pie recipe)
One box of frozen and defrosted extra firm tofu
One packet of mixed vegetables (peas, carrots, corn, beans)
One small box of baby bella mushrooms, diced
One small white onion, diced
Two ribs of celery, diced
1/2 cup of whole wheat pastry flour
4 cups of unsweetened almond milk or soy milk
One bay leaf
Vegetable bouillon cube
Take a block of frozen tofu, defrost completely and squeeze all the water out of it. Cut the tofu into bite size cubes. Place the cubes on a baking tray and bake at 400 degrees, preferably under convection heat for about 20 minutes or until they turn golden brown.
In a medium pot, add one teaspoon of olive oil and heat to medium. Sauté one small onion, the mushrooms and two ribs of celery, all finely chopped. Add one teaspoon of salt and ½ teaspoon of black pepper to let the onions sweat. Add ½ cup of whole wheat pastry flour. Mix thoroughly and let the flour cook for several minutes. Then add the milk. Add one small packet of frozen vegetables (corn, peas, lima beans, carrots). Add one bay leaf and ½ teaspoon of ground sage, ½ tsp celery salt and ½ teaspoon of thyme. Add one vegetable bouillon cube. Add the tofu. Mix everything well and let simmer until the vegetables are tender. You may need to add some water but you don’t want it to be too runny.
Place your pie crust in a glass pie container. Pour the mixture on top of pie crust and bake in oven for about 45 to 60 minutes at 350, depending on your oven and the dimensions of your dish. You can omit the pie crust and simple place the mixture into a glass baking dish and bake at 350 degrees for 45 minutes.
Dr. Padma Garvey
The plant-based Doctor Mom