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Vegan Tofu and Vegetable Pot Pie

 

You’ll need:

Crust
1 cup + 2 tablespoons all-purpose flour
1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks
Ice water

Filling
8 ounces super or extra firm tofu
3 tablespoons olive oil, divided
1 small yellow onion, diced
1 celery rib, diced
1 carrot, diced
2 cloves garlic, crushed
1 Russet potato, diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1/2 cup fresh or frozen peas
1 teaspoon finely chopped sage
1 teaspoon thyme leaves
Salt and pepper

 

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