I love finding a way to bring a whole bunch of vegetables together in a dish that feels like home. Warm, cozy, hearty, and comforting. The possibility that pies bring is endless, but for a vegetarian (who can't really digest heavy creams) a pie can be challenging. I wanted a classic "pot pie" this weekend, without the chicken and without the cream. I wanted it to be filling and delicious. The farm share brought us a plethora of garden gems and it was just the opportunity to get creative.
Rosemary and sage are two of my favorite spices to use when I'm looking for a meal that feels like home. May is notoriously wet and often cold here in the beautiful state of Virginia, so it is this month of the spring season that warm and hearty are much desired.
Pies are something I've wanted to start making for a very long time. And no, not in the kind of way where you buy the shell and dump some stuff in it. The real way, from scratch. Which is, perhaps, why I pushed it to the corner of my mind and glared longingly at it for so long. It was, for whatever reason, a bit intimidating. Recently, however, I had just enough ambition to go through with it. And now I'm a bit hooked. Yes, it took awhile. Around 2.5 hours, to be exact. But I took my time and planned the recipe entirely off my head. Now that I've done it all from start to finish, I'm betting (with a bit of planning) I could do it much faster. Regardless, it's entirely worth the amount of time it takes to put together, because it is so super delicious. I love being in the kitchen and making it up as I go. Sometimes the end result can be disappointing. But then sometimes it's like this pie and I could spend another 4 hours playing in the kitchen just for fun, honestly.
The dough for this pie is super simple to make. The time consuming part is that it has to sit in the refrigerator for an hour. I used that time to chop veggies, begin sautéing, and for allowing the tofu to marinade prior to cooking. Once everything is ready, the pie goes into the oven and bakes for around an hour. During that time, you're free to go do anything you want (like watch birds tend to their nest out the kitchen window). Once the pie has cooked, you need to let it cool for a bit before diving into it. Going straight in can lead to excessive moisture escaping from the pie all at once and collapsing your beautiful creation.
The moral of the story with this pie: be patient, it will be worth it. Kind of like working on a painting, or reading a good book. It's the process that matters most, the last page is only a mere moment of the time involved. The experience is just as filling as the meal.
Savory Rosemary and Sage Vegetable Pie Recipe
- 2.5 cups Bob's Red Mill Whole Wheat Pastry Flour
- 3/4 cup ice cold water
- 1 tsp salt
- 1 cup (2 sticks) unsalted, organic, butter
Tofu Marinade Ingredients
- 1 Block tofu, pressed and cubed
- 1 cup Low-sodium, organic vegetable broth
- 1/2 tsp Braggs liquid aminos
- 1 tsp Rubbed sage
- 1 tsp Rosemary
- 1 T Nutritional yeast
- 1 large clove garlic, pressed
- Shake of sea salt and cracked black pepper
Pie Filling Ingredients
- 2 Carrots
- 1 Sweet potato
- 1 Cob of corn
- 1/2 Cup young peas, fresh or frozen
- 2 Large green onions, or 4 small
Pie Filling Sauce Ingredients
- 1 Cup Low-sodium, organic vegetable broth
- 2 Tablespoons arrow root (You must combine arrow root and cold water at a 50/50 ratio, stirring thoroughly, before adding to warm sauce)
- 1 Tsp Bragg liquid aminos
- Make your dough first. Combine flour and salt in kitchen-aid mixer bowl.
- Pull butter straight out of the refrigerator and cut into cubes
- Using the pastry blender attachment, begin mixing the dry ingredients. Slowly add the butter until the dough gets chunky.
- Add ice water, slowly, until dough forms and is not too sticky or wet.
- Remove dough from bowl. Cut into two sections, form each into disc shape, and wrap individually in plastic wrap. Place in refrigerator for 1 hour.
- Preheat oven to 425°
- Meanwhile, cube your tofu, combine all marinade ingredients in large bowl and place tofu cubes in the bowl. You can start this much earlier than you start the dough if you want a strong flavor infusion.
- Begin chopping vegetables into small pieces. It is imperative that you dice the sweet potato into small chunks, otherwise they may not cook thoroughly.
- Sauté the vegetables in a cast iron pan with a small amount of olive oil. Once they begin to soften, add the pie filling sauce and simmer on low heat. Vegetables should be quite soft before going in the pie.
- To fry the tofu, add one tablespoon of canola oil to a non-stick frying pan. Warm the oil over medium-high heat. Once warm, and your marinated tofu. Let brown for around 3 minutes or so before flipping and browning the other side. *CAUTION: oil may splash out of pan during this process. Be aware of this and take care to stand away or protect your skin*. Once tofu is brown and crispy, remove from pan and set aside.
- At this point your dough should be ready to roll. Remove from refrigerator and on a floured surface roll out to the size of your pie dish. Prep the pie dish by using spray oil or melted butter. Once the dough has been placed, trim edges to neatly fit the dish.
- Add vegetables and tofu, layering in a organic fashion so everything is mixed together nicely. Top the vegetables and tofu with a dusting of sage and rosemary once more.
- Cover with the second rolled sheet of dough and trim the edges. Crimp the edge by pressing down with a fork all along the perimeter.
- Create air holes in the top of the pie for moisture to escape by using a knife and carefully slicing four slits in the center.
- For a nice golden pie, brush egg whites across the dough before placing in oven. Egg white from one egg is more than enough.
- Bake for 25 minutes. Reduce heat to 375° and bake for another 30 minutes.
- Once golden brown with crisp edges, remove from oven and let cool for 30-40 minutes before serving.
Don't let the instructions overwhelm you, it's simply the combination of many very easy steps towards a very delightful meal. Enjoy!