Savoury Pot Pie
3 cups vegetable or faux chicken stock
1 cup pearl onions
½ tsp garlic powder
½ tsp freshly ground pepper
½ cup nutritional yeast flakes
½ cup whole wheat pastry flour
½ cup vegetable oil
2 cups frozen mixed vegetables (corn, peas and carrots)
1 19oz can diced white potatoes
350g firm tofu (or veggie chick’n), cut into 1cm cubes
Iodized salt to taste
1 box puff pastry sheets
Preheat the oven to 400 degrees. In a small saucepan, bring the stock to a boil and then add the garlic powder, ground pepper and pearl onions and simmer over low heat for 5 minutes while preparing other ingredients.
Combine the flour and yeast flakes in a large pot and stir constantly over medium heat until lightly toasted. Add the oil slowly, whisking to make a roux (a kind of thick paste). Slowly whisk in the stock to make a thick gravy. Add the vegetables and cook, covered, for 10 minutes, stirring occasionally. Stir in the potatoes and tofu. Adjust salt to taste.
Coat a 9 x 12 baking dish with cooking spray and then pour in the filling, smoothing it evenly into all corners with a spatula. Roll out one sheet of puff pastry into a long rectangle and spread out over the top of your baking dish, stretching it to fit the inside edge of the dish. Make several 2cm slits in the pastry. Bake for 20 minutes or until the pastry is golden and puffed.