The Perfectly easy all in ONE POT, One Love Dinner. Great for everything. Thanksgiving Dinner. Christmas DInner. Sunday Roast, that's Plant Based too. We're making a delicious Vegan Mushroom Shallot Gravy 'Stuffing' Pie, perfect for a one pot Thanksgiving, Christmas, special weeknight or Sunday Roast comforting meal or meal prep. Packed with roasted potatoes, carrots, celery, and onions. Savory tofu for the texture and protein concerned and crunchy sourdough croutons to add that crispiness and flavor we all love. Everything comes together with a homemade shallot mushroom gravy that's velvety rich and full of flavor. This pie is a feast of tastes and textures, and I'll walk you through every simple step. So, preheat your oven, grab your ingredients, and let's get started.

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Name placeholder GRAVY ‘STUFFING’ PIE
Ingredients:
For the Base:
4 large White Potatoes, cut into large cubes
1, 450g Extra firm tofu, torn into bitesize pieces
4 medium Carrots, large diced
4 celery stalks, large dice
1 Large Onion, large dice
Little Olive Oil
Smoked Paprika
Onion, Granulated
Salt, crystals
Black Pepper, ground
1 tablespoon Fresh Rosemary, chopped
Oven Preparation:


Preheat oven to 200c / 400f fan/convection.


Potatoes:
In a large bowl, add potatoes, drizzle of olive oil, season with salt, pepper, granulated onion, smoked paprika, and chopped rosemary. Toss to coat evenly.
Spread onto a baking paperlined baking tray and roast while prepping other veg.


Tofu:
Place the handtorn tofu in a bowl, add a drizzle of olive oil and season with sage and onion seasoning. Toss to coat evenly and set aside.


Vegetables:
In a separate bowl, add carrot, onion, and celery. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.


Roasting:
Once prepped, remove potatoes from the oven, make room for the tofu and other vegetables, and roast for 20 – 25 minutes until potatoes are forktender and all are nicely golden brown.


Crouton Stuffing Topper:
400g Sour dough loaf bread, cubed or torn into large bitesize pieces
¼ cup Olive Oil
1 tablespoon Parsley, Dried
1 tsp Granulated onion
1 teaspoon dried Sage
Salt & Pepper


Preparation:
In a large bowl, combine bread pieces with olive oil and seasonings. Toss to coat evenly.
Spread onto a separate lined baking tray and bake for 10 – 15 minutes until crisp and golden brown.


Shallot Mushroom Gravy:
6 cups boiling Water
¼ ½ white flour (adjust to desired thickness)
3 shallots, toasted & sliced
3 – 4 garlic cloves, toasted and minced
200g White button mushroom, sliced
200g Brown button mushrooms, sliced
3 Tablespoons, PlantBased Butter
2 3 tablespoons Vegan Bouilion (veg or chicken flavoured)
¼ cup / 60 ml Dry Cooking Sherry
1 tablespoon Fresh Rosemary sprigs, chopped
1 tablespoon Fresh Sage leaves, chopped thin
2 tablespoons Fresh Thyme, chopped
Cooking:
Heat a medium saucepan over mediumhigh heat. Sauté mushrooms with butter until golden brown, stirring often.
Add shallots, garlic, and herbs, and sauté for 5 more minutes.
Stir in sherry, reduce for 2 minutes, then add flour and bouillon. Gradually whisk in boiling water to thicken to a smooth, velvety texture.
Simmer and stir for an additional 5 – 10 minutes.


Final Pie Assembly:
Preheat oven to 185c/350f convection/fan.
In a large bowl, combine croutons with two ladles of gravy, toss to coat.
In a casserole dish, layer the veg/tofu/potato mixture, then pour over the rest of the gravy, and top with the gravysoaked croutons.
Roast for 15 20 minutes until a crispy top forms and the dish is heated throughout.


To Serve:
Serve hot, enjoy, and then take a nap.