Whenever I make gravy I make lots so that I can have this pot pie later. I used to make a home made crust for it, but we all like the puff pastry one better.
Tofu Pot Pie
8 ounces tofu, frozen and thawed if you have time, cubed
1 1/3 cup sliced green beans
2/3 cup carrot slices
1 8-ounce potato, baked or microwaved, cubed
1 1/4 to 1 1/2 cups gravy (see below)
1 puff pastry sheet, thawed
Preheat oven to 350F.
Bring 2 or 3 cups of water to a boil. Cook green beans for 2 minutes, drain and rinse in cold water. Gently combine tofu, green beans, carrots, potato and gravy.
Oil 4 individual casseroles (or one large one) and divide tofu vegetable mixture among them. Unfold puff pastry sheet and roll out about an inch larger in each direction. Cut to fit the tops of your casseroles. Bake for 35-40 minutes or until pastry is golden.
This comes from allrecipes.com and is the best gravy I’ve ever had. It freezes well; just heat while whisking vigorously to bring it back together.
1/2 cup canola oil
1/2 cup minced onion
5 cloves garlic, minced
1/2 cup all purpose flour
4 teaspoons nutritional yeast flakes
2 cups vegetable broth
1/2 teaspoon dried sage
1/4 teaspoon pepper
up to 4 tablespoons soy sauce
Heat canola oil in a medium pot. Sauté onion and garlic until tender. Stir in flour and nutritional yeast and cook for a minute or two. Add vegetable broth, sage and pepper. Add soy sauce 1 tablespoon at a time, tasting after each addition, until gravy is as salty as you like. Simmer gravy until thickened, stirring frequently.
Makes about 2 1/2 cups.