We interrupt our regular Candle 79 programming to bring you a classic from the Candle Cafe cookbook. It’s pretty similar to our previous pot pie, except for the addition of tofu, which adds some protein and makes for a more creamy overall texture. It’s not difficult to make at all, but it does take a little time to chop and cook the vegetables, make the dough and assemble and bake everything. It’s well worth the wait, and it keeps for a couple of days in the fridge, so you could make it on the weekend and enjoy Monday and Tuesday.

I used my 7″ springform pan. The recipe in the book says it serves 6-8, but if it’s your meal and people are hungry, I think 3-4 is more realistic. V. came home from working out and ate half all by himself.

Candle Cafe’s Savory Vegetable Pot Pie


1 tblsp. olive oil

2 garlic cloves, minced

1/2 sweet potato, peeled and finely diced

1/2 russet potato, peeled and finely diced (if two half potatoes seem wasteful, you could use a whole one of either….just sayin’…)

1 celery stalk, finely diced

1/2 cup fresh or frozen peas

1/2 cup finely diced zucchini

1 package (about 1 lb) firm tofu, cut into small cubes

1/2 cup white wine

1 cup soy milk

2 tblsp. soy margarine

2 tblsp. unbleached white lour

1 tblsp. chopped fresh or dried tarragon

1 tblsp. chopped parsley

1 bay leaf

1 rosemary sprig

1 thyme sprig

1 tsp. sea salt

1 tsp. freshly ground pepper

Herbed Crust:

1 cup whole wheat pastry flour

1 cup unbleached white flour

1 cup sunflower oil

1 tsp finely chopped fresh basil

1 tsp. finely chopped fresh rosemary

1 tsp. finely chopped fresh thyme

pinch of salt

2/3 cup of water

Pre-heat the oven and grease a 1 qt baking dish. (I used a 7″ springform pan).

Heat olive oil in a large sauté pan. Add garlic, potatoes, celery, carrots, peas and zucchini and cook over medium heat for 5 minutes. Add all the remaining ingredients. Cook slowly over medium heat until the vegetables are tender, about 20 minutes. Remove the bay leaf and set aside.

To make the crust, mix the flours in a bowl. Add the remaining ingredients and knead until it comes together. You might need slightly more or less water than specified.

Take 2/3 of the dough and roll it out. Line the baking dish, leaving a little overhand around the edges. Add your filling. Roll out the rest of the dough and use it to make a lid for your pie. Press the edges together gently. Trim off any excess. Cut a few vent holes into the top and bake until golden brown (30-40 mins).

Let stand for a few minutes before serving.