• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » entree » Rustic Greenmarket Veggie Tofu Pot Pie. Vegan.

    by Kathy Patalsky · updated: Mar 14, 2020 · published: Nov 7, 2010 · About 7 minutes to read this article. Leave a Comment

    Rustic Greenmarket Veggie Tofu Pot Pie. Vegan.


    What can I say, I love, crave and dream about vegan Pot Pie. And each time I make it, the recipe is unique – based on the ingredients I am working with. This Rustic Greenmarket Veggie Tofu Pot Pie recipe (with a sweet potato, pumpkin seed, biscuit crust) was inspired by my last visit to the Union Square Greenmarket.

    Greenmarket Goodies.
    I picked up some beautiful red carrots, purple onions and fall sweet potatoes and was excited to work with them. But what should I make? I have had a ‘Pot Pie’ recipe on my mind for the past few weeks – so it won my vote. So really, the first ingredient when making a Pot Pie: inspiration. Give my recipe a whirl, and get your cozy on..

    The Flavors. A thick, savory-sweet yam biscuit crust wraps this pie. Inside is a rainbow of Greenmarket ingredients including: roasted red carrots, caramelized roasted red onions, chunks of baked sweet potato, organic tofu cubes, a hint of green edamame beans, fresh herbs, nutritional yeast and a soy milk liquid base.

    Fresh herbs. I highly recommend using a pinch of fresh herbs when you roast your onion/carrots. I found my bunch of fresh herbs in a bin at the Greenmarket marked “fresh herbs”. And to be honest, I wasn’t 100% sure what my herb was! Any herb-experts want to help me out?? 🙂 At first I though it was oregano. Then by closer inspection I thought it might be Marjoram. What do you think? Whatever it was, it worked perfectly in my pie.

    Name this herb… (thanks)

    This recipe turned out better than I had planned. If you want a fork-ful of intense veggie flavor – a true “meal on a plate” – try making this Pot Pie for your next cozy fall night dinner.

    Note, if you don’t have nutritional yeast (used throughout the recipe) that is OK. imply sub with a few additional spices. Maybe a pinch of garlic powder or even something musty and savory like cumin. But, try finding nutritional yeast – I love the stuff.

    Crust Anxiety? I really don’t stress about making my pie crust look perfect. I go for the ‘rustic’ look. The flavor shines through. But if you want to be Martha Stewart with the pie crust crimped edges and all – go for it!

    Last thing, there are several parts to this recipe, but don’t let that frustrate you. Making a pot pie is actually a lot easier than the recipe looks! Simply prep your filling, make your crust, assemble your pie and bake! The end result is well worth it..

    Rustic Greenmarket Veggie Tofu Pot Pie
    Savory Sweet Potato Pepita Biscuit Crust

    vegan, makes one pie

    Roasted Veg, Carrots/Onion:
    1 ½ cups red carrots, sliced into thin rounds
    1 medium red onion, chopped
    2 tablespoon olive oil
    a few sprigs of fresh herbs (oregano, marjoram, thyme or rosemary)
    ¼ teaspoon coarse sea salt
    pepper

    Baked Tofu Cubes:
    2 cups extra firm tofu, drained and sliced into cubes
    ¼ cup nutritional yeast
    1 tablespoon agave syrup
    1 tablespoon 24-seasoning blend (or similar dried spices)
    ½ teaspoon coarse sea salt
    fresh pepper, a few dashes
    drizzle olive oil
    2 teaspoon apple cider vinegar

    Toss in’s:
    1 medium sweet potato, baked, cooled, peeled and chopped into cubes
    ¼ – ½ cup edamame beans (frozen)

    Crust:
    1 ½ cups whole wheat flour
    1 teaspoon baking powder
    ⅓ cup sweet potato, mashed/cooled
    2 teaspoon roasted pumpkin seeds
    ½ teaspoon pepper
    ½ teaspoon salt
    1-2 tablespoon olive oil
    1 tablespoon nutritional yeast
    ½ cup water
    ½ cup soymilk
    extra water for loosening dough (if needed)
    extra flour for dusting/rolling

    Roux/Liquid Base:
    1 ¼ cups soy milk, plain
    1 teaspoon olive oil (opt’l)
    3 tablespoon flour
    1 tablespoon spice blend or pinch of fresh herbs

    Directions:

    1. The first step is optional, but I find that it helps make the sweet potato cubes perfectly square as opposed to ‘falling apart’ in your filling. Bake your sweet potato in the oven until tender. Then place the potato (skin still on) in the fridge until chilled. I did this the night before I made my pie.

    2. Start your pie about 2+ hours before you may want to serve it. First, turn your oven to 400 degrees. Prep your onion/carrot mixture. Chop the veggies and toss them with the oil and herbs. Lay them flat on a baking sheet and roast until tender and the onions are caramelized. When they are done, pull the sheet out of the oven and set aside.

    3. While your veggies are still roasting you can get started on your tofu cubes. Drain your tofu, and dry well with a paper towel. Slice into small cubes. Toss the cubes with the ‘baked tofu’ ingredients. Lay your tofu on a baking sheet and place in the heated 400 degree oven. Bake your tofu until the edges start the brown. I baked my tofu for around 30 minutes. When it is ready, pull it out and set aside.

    4. Now that you have your tofu/veggie cooling on the counter, you can get started on your crust. Combine all the ingredients in a bowl and then knead on a floured surface by hand. Knead until most of the crushed sweet potato is well combined into the dough. Remember, you can simply add more water or more flour if you need to adjust the texture of the dough. Roll into a dough ball and place back in your bowl. Douse with a drizzle of oil to coat. Place your dough in the freezer for about 20 minutes while you work on the Roux/filling mixture.

    5. Start on the roux by adding the soymilk, oil, spics and flour to a soup pot over low heat. Stir in the flour so it does not clump. Keep stirring until the roux becomes a thick gravy texture. You can turn the heat up to med-high to get it boiling a bit. But turn back down to med-low when you start the next step..

    6. Add in your edamame to the roux/liquid. I added mine directly from the freezer and they warmed in the bubbling mixture. Next I folded in the tofu cubes. Then the roasted veggies. Fold well until the ingredients are coated with the sauce. Lastly, I pulled my sweet potato from the fridge, peeled it and sliced it into large cubes. Then folded those into the mixture, gently. Once the filling is made, set it aside while you assemble your pie crust.

    7. Pull your dough from the freezer and break into two rounds (one for top crust and one for the bottom). Roll out the first round on a floured surface using a rolling pin. Grab your pie mold and lightly oil the inside with EVOO. Lay the bottom crust flat inside. Poke a few holes in the crust to let it breath. Use your fingers to press it into place. It does not have to be perfect! 🙂

    8. Next, pour in your filling. Pile it high and fill it deep.

    9. Lastly, roll out your top crust, lay it over the filling and seal it on the sides with your fingers. I sliced a nice “V” for vegan in the top to let the crust breath. You can brush a drizzle of EVOO on top of the crust if you’d like.

    10. Bake your pie for 30 minutes at 375 degrees. In 30 minutes check on your pie. When your top crust is starts to brown and is a bit crisp to touch, it is done. Turn off the oven and let the pie cool on the counter for at least 30 minutes before serving.

    Store leftovers in fridge and reheat in oven by covering with foil, so as to not dry out the crust. Enjoy!

    Love that sweet potato biscuit crust!…

    More recipes you may enjoy

    • Acorn Afredo Penne Pasta. Vegan.
    • Easy Cheezy Peazy Pasta Balls. Kid-Approved Recipe.
    • Rockstar Pesto Pasta. Spicy Vegan Recipe.
    • Cheese, Peas ‘n Pasta!

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Vegan Linzer Cookies

    5 Ingredient Vegan Chocolate Pie

    Vegan Pumpkin Bread with Streusel Topping

    Vegan Oatmeal Cookies, Lunchbox-Ready

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me