Veggie Pot Pie

Source:  allrecipes.com, modified by Aimee

Crust: (make ahead)
2.5 cups flour
1/2 tsp salt
2 sticks butter
1 cup ice water

Filling:
oil for frying
1/2 cup chopped onion
2 cloves garlic, minced
3 carrots, diced
1 cup diced potato
3 cups vegetable broth (for creamier texture, replace 1 cup with milk)
1.5 cups corn kernels
3 cups small broccoli florets
10 oz. baked tofu, finely cubed
1 tsp salt
1 tsp pepper
3 TB cornstarch
3 TB tamari
1/4 cup water

1. 1. Make crust: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. 2. Preheat oven to 425 degrees F (220 degrees C). Heat oil in a large skillet or saucepan. Cook onions and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots & potatoes; cook 5 minutes.  Add vegetable broth; bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes.  Stir in corn, broccoli & tofu; simmer 5 minutes or until broccoli turns bright green. 
3. 3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes. Season with salt and pepper.
4. 4. Roll out 2/3 of the dough to line a deep dish pie plate; bake in preheated oven about 10 minutes until lightly browned; remove from oven. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.  Place on baking sheet to catch any drippings.  Bake 30 minutes, or until the crust is brown.

Enchilada Sauce

Source: gimmesomeoven.com

• 1/4 cup canola oil
• 1/4 cup flour
• 1/2 cup chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 4 cups vegetable broth

Heat oil in saucepan and stir in flour until dissolved.  Stir in remaining seasonings and slowly stir in broth, whisking constantly to avoid lumps.  Simmer 10-15 minutes until thickened slightly.

Roasted Cauliflower Enchiladas

Source: gimmesomeoven.com (modified)
Makes two 9 x 13 inch pans

SAUCE INGREDIENTS:

• 2 TB canola oil
• 2 TB flour
• 1/4 cup chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• 2 cups vegetable broth

ENCHILADA INGREDIENTS:

• 1 large head cauliflower, cut into small florets
• 1 TB olive oil, plus extra for frying
• salt & pepper to taste
• 1 shallot, diced (or 1/2 cup chopped onion)
• 2 cloves garlic, minced
• 8 large flour tortillas (12") or 16 corn tortillas* (6")
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 cup corn kernels
• 1 (8-ounce) bag shredded cheese 
• toppings: sliced avocado, chopped fresh cilantro, crumbled queso fresco

*Use corn tortillas for gluten free.  To soften, wrap in damp paper towels then wrap in plastic wrap; microwave 1 minute (this will prevent the tortillas from cracking when rolling up).

DIRECTIONS:

1. Heat oven to 400°F. Toss florets with olive oil, salt & pepper and place on baking sheet. Roast 15 minutes; stir & roast 10 minutes more. Set aside.  
2. Reduce oven temp to 350.  Make sauce: heat oil in saucepan and stir in flour until dissolved.  Stir in remaining seasonings and slowly stir in broth, whisking constantly to avoid lumps.  Simmer 10-15 minutes until thickened slightly.
3. Heat oil in large skillet; saute shallot & garlic.  Stir in corn, black beans, & roasted cauliflower. Remove from heat. 
4. Divide 1/2 cup sauce in the bottom of two 9×13-inch baking dishes, and spread it around evenly with a spoon to cover the entire surface.  
5. Place a tortilla flat on a plate, and spoon a heaping tablespoon of enchilada sauce into the center of the tortilla.  Spread it around evenly with a spoon.  Then add shredded cheese in a line down the center of the tortilla, topped with a spoonful of bean mixture.  Roll up the enchilada, and place it in the prepared baking dish, seam side down.  Repeat with the remaining tortillas, cheese, and bean mixture.  Then pour most of the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly. (reserve some sauce as an extra topping).  (I like to crumble queso fresca on top before baking).
6. Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy.
7. Remove from the oven, garnish with toppings (including extra sauce, if desired), and serve warm.