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Vegetable Pot Pie

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Prep time Cook time Difficulty Views Rated (0) Recipe #
n/a n/a 2-Pretty easy 37
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Forked by sarannity on 15 August 2010 (0 descendants)

Description (Some HTML is OK)

This recipe from Tofu Cookery tastes just as good as those frozen veggie pot pies.


Makes 8 servings

  • top crust
  • Filling
  • 1 lb tofu, pressed and cubed
  • 1 cup potatoes, cut in 1/2" cubes
  • 1 cup carrots, cut in 1/2" cubes
  • 1 cup frozen peas
  • 1 tbsp oil
  • ½ onion, chopped
  • garlic powder
  • ½ tsp salt
  • Gravy
  • 3 tbsp oil
  • 3 tbsp flour
  • 3 tbsp nutritional yeast
  • 1 ½ cups broth
  • 1 ½ cups soymilk
  • salt, garlic powder, salt, pepper, paprika, oregano, sage
  • melted Earth Balance
  • 8 small pie tins

Preparation (Some HTML is OK)

Saute the tofu in a tbsp oil until it starts to brown. Set aside. Parboil potatoes and carrots for 10 minutes. Add the peas in at the last minute. Saute the onions with garlic powder and salt. When the onions are soft, add the tofu and veggies and let it simmer while you do the gravy.

Let the oil, flour and nutritional yeast bubble over low heat for a minute. Whisk in the rest of the gravy ingredients and keep whisking until it's boiling and thickened. Mix the tofu veggie mixture and the gravy together and divide it evenly between 8 small pie tins and cover them with the crust. Brush some melted butter over the crust. Bake them at 350 for about 40 minutes or until the crust starts to brown.

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Vegetable Pot PieView on Flickr