Roasted Root Vegetable Pot Pie

 

There are few steps to this perfect Thanksgiving recipe, which makes it a bit time consuming but trust me  it is so worth the effort. Make a double batch and freeze the pies uncooked, or make the roasted vegetables and tofu bites the day before to save a bit of time.   Enjoy!

Roasted Vegetables

Ingredients:

1 medium parsnip, peeled and cut into 1/2-inch pieces
1 small rutabaga, peeled and cut into ½-inch pieces
2 carrots, peeled and cut into ½ -inch pieces
1 garlic bulb
1/2 cup coconut oil, melted
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon pepper
 

Directions:

Preheat the oven to 425°. In a large roasting pan, toss the parsnips, rutabaga, carrots with the coconut oil.  Season with spices and salt and pepper.  Roast for about 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned in spots.  Remove from oven and let cool, lower the oven temperature to 375°.

Baked Tofu Bites

Ingredients:

1 (16 ounce) package extra firm tofu
1/4 cup soy sauce or Bragg`s
2 tablespoons maple syrup
2 tablespoons ketchup
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
½ teaspoon marjoram
¼ teaspoon curry powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Directions:

Preheat oven to 375 F.  Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes. In a bowl, stir together the soy sauce, maple syrup, ketchup, and vinegar. Stir in thyme, curry, marjoram garlic powder, and black pepper. Gently stir tofu cubes into sauce. Cover, and marinate at least 30 minutes.  Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

Béchamel Sauce

Ingredients:

2 ½ cups of soy milk
2 teaspoons Dijon mustard
4 tablespoons olive oil
2 tablespoons of all-purpose flour
2 tablespoons nutritional yeast
salt and pepper to taste

Directions:

Combine the soy milk and mustard in a measuring cup.  Warm the olive oil in the saucepan. Add the flour and cook over moderate heat, whisking, until golden, about 4 minutes. Add the soy milk to the saucepan, reduce the heat to low and whisk occasionally until very thick, about 5 minutes. Add the nutritional yeast and salt and pepper to taste. Fold the sauce into the roasted vegetables and baked tofu.

Sweet Potato Biscuits

Ingredients:

1 large sweet potato (1/2 lb)
2 cups spelt flour
1 tablespoon brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
7 tablespoons cold Earth Balance margarine, diced
1/3 cup non-dairy milk
1 teaspoon apple cider vinegar

Directions:

Preheat the oven to 375°. Poke the sweet potato all over with a fork and bake for about 45 minutes, until tender. Peel and mash the potato. Set aside 3/4 cup of the mashed potato and let cool completely; reserve the rest for another use. Raise the oven temperature to 425°. In a food processor, pulse the flour with the brown sugar, baking powder, baking soda and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the soured milk and the 3/4 cup of mashed sweet potato and pulse just until the dough comes together. Turn the dough out onto a heavily floured work surface and knead 2 or 3 times, until smooth; the dough will be soft. Roll out the dough 1/4 inch thick and cut out eight 4-inch rounds. Arrange the sweet potato biscuits on a parchment paper–lined baking sheet. Bake for about 15 minutes, until golden brown.

 

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