Filling:
2 cups diced potatoes
1 cup sliced carrots
9 tablespoons of oil of choice (i.e. olive, canola or coconut)
1 package of extra firm tofu, pressed and cut into bite size pieces
1/4 cup soy sauce plus 2 tablespoons
1/2 teaspoon garlic powder
1/4 teaspoon cayenne peper
1 cup sliced mushrooms
2 cups chopped onions
2 cups chopped broccoli
2 garlic cloves, minced
1/4 cup flour
1 1/2 cups of vegetable broth
1/2 cup of rice milk
3 tablespoons red wine
1 tablespoon of dried parsley
1 1/4 cups flour
1/2 teaspoon sea salt
1/2 cup vegetable shortening
Directions for filling:
1. Boil potatoes and carrots for 10 minutes. Drain and set aside.
2. Bake or stir fry tofu in 1 tablespoon of oil and 2 tablespoons of soy sauce until lightly browned.
3. Heat 6 tablespoons of oil in a large skillet or wok over medium heat. Stir fry the mushrooms, garlic, onions and broccoli until the onions begin to soften (approximately 8 minutes).
4. Move veggies to one side of the pan and add 2 tablespoons of oil and 1/4 cup of flour. Stir with a fork until smooth and then stir into the vegetables.
5. Add the vegetable broth to the mixture and stir until smooth. Add the tofu, potatoes, carrots, rice milk, 1/4 cup soy sauce and the wine. Stir gently and add the garlic powder, cayenne pepper and dried parsley. Remove from heat and pour into a 9 x 13 baking dish or other appropriately sized casserole dish.
Directions for crust:
6. Preheat oven to 375 degrees.
7. Mix flour, shortening and salt with a fork until mixture is crumbly. Stir in 4 tablespoons of cold water (1 tablespoon at a time) until the dough forms a ball. Roll dough with a rolling pin to the appropriate size to cover the top of the vegetables in the casserole dish. Poke holes in the dough to allow steam to escape. Bake for 45 minutes or until the crust is lightly browned. Allow to cool for 10 - 15 minutes before serving.
