Vegan Tofu Pot Pie
Ingredients
The crust
The filling
-
½
pound
russet potato, sliced into 1 inch cubes
-
2-3
cups
vegetable broth
-
1
tablespoon
olive oil
-
2
stalks
celery, diced
-
½
medium
yellow onion, diced
-
14
ounce
block tofu, drained and cut into ½ inch cubes
-
2
tablespoons
all purpose flour
-
1
tablespoon
soy sauce
-
1
tablespoon
nutritional yeast (optional)
-
6
ounces
frozen mixed vegetables (peas, carrots, corn, green beans)
-
1
tablespoon
fresh thyme
-
1
tablespoon
fresh rosemary
-
½
teaspoon
coarse salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 350°F.
- Cook the potatoes in vegetable broth until fork tender, then drain and reserve the broth.
- Sauté the celery, onions, and tofu in olive oil until softened.
- Sprinkle in the flour and whisk until lightly browned.
- Slowly whisk in the reserved vegetable broth, soy sauce, and nutritional yeast, simmering until thickened.
- Add the cooked potatoes, mixed vegetables, thyme, rosemary, salt, and pepper to the filling.
- Prepare the pie crust and fill with the pot pie filling, covering with the second crust and sealing the edges.
- Cut slits in the top crust for venting and bake for 45 to 55 minutes until golden brown.
Nutrition Facts (estimated)
Servings
6 slices
Calories
418
Total fat
20g
Total carbohydrates
52g
Total protein
8g
Sodium
684mg
Cholesterol
0mg
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