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1
To make Filling:
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Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender.
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3
Drain, and set aside.
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4
Heat 1 Tbs.
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oil in skillet over medium-high heat.
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Add tofu, and cook 5 minutes, or until tofu begins to brown.
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Stir in 2 Tbs.
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tamari, 1/4 tsp.
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granulated garlic, and 1/8 tsp.
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cayenne pepper, and cook until all liquid has evaporated.
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11
Heat 1 Tbs.
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oil in skillet or Dutch oven over medium heat.
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Add mushrooms, and cook 2 minutes.
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Add onion, broccoli, and garlic, and saute 6 to 7 minutes, or until onions begin to soften.
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15
Push veggies to side of Dutch oven.
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Add remaining 1 Tbs.
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oil to bottom of pot.
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Stir flour into oil with fork to make roux; stir until smooth.
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Stir roux into vegetables.
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Stir broth into vegetables.
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Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine.
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Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp.
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granulated garlic, and remaining 1/8 tsp.
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cayenne.
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Remove from heat, and set aside, or transfer vegetables to large casserole dish.
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26
To make Crust:
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Preheat oven to 375F.
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Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly.
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Stir in up to 4 Tbs.
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cold water, if necessary, for dough to stick together.
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31
Gently knead rosemary and sage into dough, and shape dough into ball.
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32
Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish.
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Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish.
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34
Poke holes in dough to allow steam to escape.
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35
Bake 45 minutes, or until Crust is golden brown.
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36
Let stand 10 minutes before serving.
