Cook on medium heat until the onions are translucent, but not brown.
Add the potatoes, sweet potatoes, carrots, green peas and dried herbs. Stir together. Cook for about 5 minutes until the vegetables start to tenderize.
Add the tofu, soy milk, vegan "butter, " wine, and all-purpose flour. Stir together. The mixture will thicken.
Cook, covered another 5-10 minutes, stirring a few times, until the vegetables are tender. Add pepper and salt to taste.
Turn off the heat and set aside while you prepare the crust.
Take one ball of the crust dough and, using just enough flour, roll it into a circle a little larger than your baking dish or pie plate. There should be an overhang of about 1 inch when you put the dough into the dish.
Transfer the crust to the plate and roll out the second ball of dough into a circle slightly larger than the diameter of the baking dish or pie plate.
Pour the filling into the bottom crust. Smooth the top, and then cover with the top crust.
Using your fingers, press together the top and bottom crusts at the edges, forming a seal. Tuck any overhang into the baking dish. Crimp the edges with a fork or with your fingers for a decorative look.
Make two sharp cuts (shaped like an X), about 2 inches each, in the centre of the pie.
Brush the top of the pie with a mixture of 1 tbsp soy milk + 1 tsp canola or other vegetable oil.
Bake in a preheated oven at 325 degrees about 45 minutes to an hour. The pot pie is ready when the crust turns golden brown and the juices bubble through the cuts at the top.
Remove from the oven and let stand 10 minutes at least before cutting into slices. The filling will be oozy and a little runny initially, but it will firm up the longer the pot pie stands. I like my filling runny.
Bawarchi of the Week
Anamika Sharma's mission is to spread the love for Indian cooking to all those who wrongly think it's too difficult.