6ouncesfrozen mixed vegetablespeas, carrots, corn, green beans
Preheat the oven to 350 degrees F.
Combine the potatoes and 2 cups vegetable broth in a medium sauce pan. Bring to a boil over high heat. Once boiling, reduced to a simmer over medium-low and simmer until fork tender, about 10 minutes. When cooked through, drain the potatoes, making sure to reserve the vegetable broth for later. You will need a total of 1 and ¾ cups vegetable broth for the recipe.
Meanwhile, in a large pan, heat the oil over medium-high heat. Sauté the celery, onions, and cubed tofu for 6-8 minutes, until the onions and celery are softened.
Sprinkle in the flour. Whisk until the flour is "cooked" and lightly golden, about 1-2 minutes.
Slowly whisk in the reserved vegetable broth. Make sure to mix in the vegetable broth very slowly while whisking to prevent lumps from forming. Stir in the soy sauce and nutritional yeast. Bring to a boil over medium-high heat, then reduce to a simmer over low heat. Simmer until the sauce is thickened to a gravy-like consistency, stirring occasionally. This will take about 3-5 minutes.
Add the cooked potatoes, frozen mixed vegetables, fresh thyme and rosemary, salt and pepper. Taste and adjust for seasonings as needed.
Prepare your pie crust according to recipe or package instructions. If using the Cozy Peach Kitchen Pie crust: place the bottom layer of the pie dough in a pie dish, patting it into the dish as need. Fill with the vegan pot pie filling. Place the second pie dough layer on top and trim off excess. Press the edges of each pie dough lightly together to seal. Cut 1-2 small slits in the middle for venting.
Bake at 350F for 45 to 55 minutes, checking occasionally to prevent burning. The pie is ready when it's golden brown. Allow to cool for 10 minutes before serving.
Pie glaze: For a golden pie crust, brush a thin layer of room temperature coconut oil onto the top pie crust before putting in the oven.
Herbs: One tablespoon fresh herb can be replaced with one teaspoon dry herb.
Storage and reheating: Cover the pie with foil and store in the fridge for up to 3-4 days for best quality. Reheat individual servings in the microwave until warmed through. To reheat the entire pie, bake in the oven at 350 degrees F until heated through. You may need to cover the top with foil if it starts browning.