Replenish iV

Easy + Healthy Pot pie: (everyone loves it!!)

Ingredients:
2 Pie crusts- I used gluten free
2 C uncooked tofu cubes
1 bag (16oz) mixed frozen organic vegetables
2 medium organic russet potatoes
⅓ cup Arrowroot powder
3 TBSP vegan butter
3 packets vegetable broth with 1 ¼ cup water
1 tsp Salt
1/8 tsp Pepper
2 tbsp Olive oil or Avocado Oil
1 tsp Garlic, chopped (optional)
1/2 cup yellow Onion (optional too)

Directions:

1. **Preheat and Defrost:**
Preheat your oven to 375°F. Grab the pie crusts from the freezer and set them on the counter to thaw; this should take around 10 minutes.

2. **Sauté**
In a large pan heat the olive oil and add the vegetables. Sauté for 5-6 minutes, until the onions begin to soften.

3. **Butter and Flour:**
Stir in butter and flour until all the vegetables are well-coated.

4. **Add Broth:**
Slowly pour in the broth in 1/3 cup increments, whisking constantly. (Use three packs of veggie broth and 1.25 cups of water).

5. **Season and Add Tofu:**
Season with salt, pepper, and add tofu (and thyme, if desired). Mix everything well.

6. **Assemble Pie:**
Fill the bottom pie crust with the mixture. Place the top pie crust over it, sealing the edges with a fork. It’s okay if the crust cracks; just smooth and seal it as best you can.

7. **Bake:**
Put the pie on a cookie sheet to catch any drips and bake for 45 minutes, until the crust turns golden brown.

8. **Cool and Serve:**

Let the pie cool for 15-20 minutes before serving.

Enjoy!