This was outstanding eaten on a cold, rainy day when I got home late from work.
PIE CRUST INGREDIENTS:
1/2 cup palm-oil free vegetable shortening (cheapie safflower oil shortening) or 1/2 cup vegan butter
1 and 1/4 cups flour
Enough cold water to moisten
2 teaspoons oil
1.5 cups firm tofu, drained, sliced, and patted dry with clean towel or paper towels
1.5 cups onion
2 more teaspoons oil
1 cup peas (I used frozen)
1.5 cups carrots
1.5 cups water and 2 broth cubes
1/2 cup chickpea flour or more regular flour
1 tablespoon nutritional yeast (optional)
1 teaspoon paprika
1/2 teaspoon sage
Put a mixing bowl with 1 and 1/4 cups flour in it in the freezer.
Slice tofu and pat it dry with a clean towel or paper towels. Cut the tofu into small cubes. Heat oil in a pan on high heat. Fry the tofu in oil on medium-high heat until lightly browned, set aside.
Now make the stew. Fry the onions in the bottom of a pot on medium-high heat until they are translucent. Add sage and paprika, fry 30 more seconds. Add the carrots, peas, broth cubes, and 1 cup of water. Cook until the carrots are al dente or almost fork tender.
Thicken the stew by combining the remaining 1/2 cup of water with 1/2 cup flour and 1 tablespoon nutritional yeast and mixing into a slurry. Dump this into the stew and stir until stew is thickens, about 1 – 2 minutes. Taste test stew and add salt if needed.
Take the mixing bowl with flour in it out of the freezer. Add 1/2 cup vegetable shortening or vegan butter to the flour. Chop the shortening into small, pea sized pieces with a spoon or a pair of knives. Add water little by little until the mixture sticks together as a dough but is still a bit dry.
Sprinkle a few teaspoons of flour on the cutting board and rub down the rolling pin with it. Divide the dough into 2 halves. Roll the crust out to 1/4 inch thick. Use crust to line a cast iron pan like I did or a small casserole dish. Pour the stew filling into the crust. Roll out the top crust and lay it on the pie. Pinch the edges of the two crusts to seal and cut some slits on the top so your pot pie does not explode. If you have extra dough, you can use it to decorate the pie as I did.
Bake in the oven at 400 degrees for 25 – 30 minutes.