2 prepared pie crusts
1 1/2 large potatoes, chopped
water, veggie broth or bouillon to boil potatoes
2 handfuls white onion, chopped
1 pound frozen mixed veggies (I use carrot/pea/corn/green bean blend)
3/4 pound extra firm tofu, cut into 1/2" cubes
6 cloves garlic, minced
1 stick (1/2 cup) vegan butter (I use Earth Balance), divided
whole wheat flour, as needed
dried thyme, to taste
dried poultry seasoning, to taste
salt and pepper, to taste
nutritional yeast, to taste, optional
1. Preheat the oven to 350 degrees F and set aside one of the pie crusts on a baking sheet. Boil the potatoes in a large pot of vegetable broth (water is fine too, but you'll have to add extra spices later). When the potatoes are almost done, add the onions and at least half the bag of vegetables.
2. Let them cook a few minutes, then pour off some of the broth, if needed. You're going to be adding flour to the mix to make a thick saucy filling, so it's up to you how much liquid you want to keep. Up to 1" liquid over the veggies is usually fine.
3. Add the tofu, garlic (save a couple small pieces), and about half the stick (1/4 cup) butter. Gradually stir in the flour until you've reached a nice, thick consistency. Add salt, pepper, poultry seasoning, thyme, and nutritional yeast, to taste.
4. Melt the rest of the butter with the extra garlic and a few pinches of thyme and pour some of it into the bottom crust. Dump the filling in to crust. Place the other crust on top and press the two edges together. Cut a few slits in the top crust and pour the rest of the melted butter mix on top. Bake about a half hour or until the crust is browned.