Earlier this week, Danni was inspired to cook some pot pies. Neither of us have a huge amount of pot pie experience, but this was gooooood. The gravy that developed was so thick and mushroomy and super delicious. OH YEAH. And it was a lot easier than I expected it to be! Not that I contributed at all to this, except to the eatering, and the checking of it in the oven.
tofu, mushroom and spinach pot pie
1 clove garlic, minced
1 tbl olive oil
some dried basil, oregano, marjoram and paprika, about half a teaspoon of each
1 tomato (diced)
300 grams firm tofu (diced)
1 dash light soy sauce
1 tbl tomato sauce
half a teaspoon of vegie stock powder
1 bunch spinach
half a dozen button mushrooms, sliced
150g golden boy mushrooms, halved
some squares of puff pastry
In the olive oil, fry the garlic, basil, oregano, marjoram, and paprika for a minute or two, then add the tomato and the tofu, and push it around a little bit before leaving it to simmer in the pot with the vegie stock powder, soy sauce and tomato sauce. After about six or seven minutes, add the mushrooms, stir it around some more, put the lid back on and simmer for a while, about fifteen or so minutes. You want the mushrooms to start releasing liquid.
Prep spinach (wash and chop roughly), then chuck it in, let it wilt through. Simmer with the lid off for another ten minutes.
Scoop the mixture into ramekins, put puff pastry on top (I trim to size), brush with soy milk and poppy seeds.
Bake 15 minutes at 190C.