This hearty pot pie is bursting with veggie goodness!

Ingredients:

• 2 tablespoons olive oil
• 2 yellow potatoes, peeled and chopped
• 2 carrots, chopped
• 1 onion, chopped
• 1 cup broccoli florets
• 4 button mushrooms, chopped
• 1 and 1/2 cups vegetable broth
• 1 tablespoon nutritional yeast
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning
• 1 tablespoon cornstarch
• 12 ounces extra-firm tofu
• 1 (9-inch) frozen pie crust

1. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, carrot, onion, and mushrooms; cook for 6 minutes.
2. In a bowl, whisk together the broth, nutritional yeast, garlic powder, and poultry seasoning. Whisk in the cornstarch.
3. Meanwhile, cut the tofu into 1-inch cubes and arrange in the bottom of a 2-quart casserole dish. Spoon the vegetable mixture over the tofu and pour the broth mixture on top.
4. Cover with the pie crust, pressing against the sides of the dish to seal (Note: Wholly Wholesome makes a vegan pie crust that comes in a circular tray. Simply thaw at room temperature for about twenty minutes and you should be able to easily reshape it into an oval baking dish, if you don’t have a circular one). Prick the top of the crust with a knife or a fork.
5. Bake at 350 degrees for 50 minutes, until lightly browned on top.