Login to Save Like

Ingredients

• Filling
• * 2 medium potatoes, diced (2 cups)
• * 2 large carrots, sliced (1 cup)
• * 3 Tbs. olive oil, divided
• * 1 16-oz. pkg. firm tofu, drained and cut into cubes
• * 1/4 cup plus 2 Tbs. San-J Tamari Soy Sauce, divided
• * 1/2 tsp. granulated garlic, divided
• * 1/4 tsp. cayenne pepper, divided
• * 2 cups sliced button mushrooms
• * 1 large onion, diced (2 cups)
• * 1 cup chopped broccoli florets
• * 2 cloves garlic, minced (2 tsp.)
• * 1/4 cup all-purpose flour
• * 2 cups low-sodium vegetable broth
• * 1/2 cup plain soymilk
• * 3 Tbs. red wine
• * 1 Tbs. chopped fresh thyme
• * 1 Tbs. chopped fresh sage
• * 1 tsp. hoisin sauce
• * 1/2tsp. vegan Worcestershire sauce
• Crust
• * 1 1/4 cups all-purpose flour
• * 1/2 tsp. salt
• * 1/2 cup nonhydrogenated vegetable shortening
• * 1 tsp. chopped fresh rosemary
• * 1 tsp. chopped fresh sage

Description

Try This Thanksgiving Pot Pie Recipe From A Member Of The MyRecipes Community

MyRecipes