VEGETABLE POTPIE
We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. -Mark Sirota, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 679 calories, Fat 40g fat (21g saturated fat), Cholesterol 146mg cholesterol, Sodium 973mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.
BEST TOFU POT PIE
This is a vegan pot pit that my sister makes. It is absolutely delish! My toddler loves to eat it, and he is quite picky. The recipe is borrowed from The New Farm Vegetarian Cookbook.
Provided by LightLisha
Categories Savory Pies
Time 1h40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- Golden Gravy:.
- Toast Flour in a large pan over medium low heat until it smells and looks toasted. Remember to stir frequently.
- Stir in yeast and oil. Cook for a few minutes while stirring until bubbly.
- Add water and soy sauce, whisking until mixture thickens.
- Season with salt and pepper to taste.
- Can be made ahead and stored in refrigerator.
- Filling:.
- Combine: flour, yeast, salt, garlic powder in a small bowl.
- Cut Tofu in 1/2" cubes.
- Toss tofu in flour mixture to coat.
- Heat a skillet with oil and saute tofu until lightly browned.
- can be made 1-3 days ahead and stored in refrigerator.
- Heat skillet w/ 2 T. oil cook onions until soft, add celery, tofu, and other vegetables of your choosing.
- Combine with Golden Gravy.
- Place filling in pastry shell and cover with pastry shell.
- Crimp edges of the two shells together and puncture the top crust to allow steam to escape.
- Bake at 375 degrees for 30 to 40 minutes until top is lightly browned.
Nutrition Facts : Calories 279.9, Fat 16.6, SaturatedFat 2.3, Sodium 606.7, Carbohydrate 25, Fiber 6, Sugar 3.7, Protein 11.3
TOFU POT PIE
Make and share this Tofu Pot Pie recipe from Food.com.
Provided by supercarrot
Categories Savory Pies
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
- Put stock and tamari in a small saucepan and bring to a boil over medium-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stirring until thickened, remove from heat and set aside.
- Heat the olive oil in a medium-size skillet over medium heat.
- Add the onion, cover and cook until softened, about 5 minutes.
- Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
- Preheat oven to 350°F.
- For the crust, incorporate the salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
- Add the water and mix until it forms a ball. (if it's too crumbly, add water by the tablespoonful until it comes together. different climates affect flour differently.).
- Divide the crust in two and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
- Place one half into the casserole dish, and put the vegetables on top.
- Place the second crust over the vegetables and crimp the edges.
- Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
- Let rest for 5 minutes before serving.
- p.s. someone asked a question whether to use silken or waterpacked. waterpacked/chinese-style is ideal, but it may still work if all you have is silken. or go ahead and omit the tofu altogether. it's an adaptable recipe.
More about "tofu vegetable pot pie recipes"
VEGETARIAN POT PIE {HEALTHY AND SATISFYING} – …
From wellplated.com
4.9/5 (10)Total Time 1 hrCategory Main CourseCalories 536 per serving
- Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
- Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and cook for 6 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the celery begins to soften, about 3 additional minutes.
- Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the beans, peas and carrots, onions, thyme, and vinegar. Spoon the mixture into the prepared pie dish.
- Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.
VEGETARIAN TOFU POT PIE - COZY PEACH KITCHEN
From cozypeachkitchen.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 418 per serving
- Combine the potatoes and 2 cups vegetable broth in a medium sauce pan. Bring to a boil over high heat. Once boiling, reduced to a simmer over medium-low and simmer until fork tender, about 10 minutes. When cooked through, drain the potatoes, making sure to reserve the vegetable broth for later. You will need a total of 1 and 3/4 cups vegetable broth for the recipe.
- Meanwhile, in a large pan, heat the oil over medium-high heat. Sauté the celery, onions, and cubed tofu for 6-8 minutes, until the onions and celery are softened.
RECIPE: VEGAN TOFU AND VEGETABLE POT PIE | THE KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
VEGAN POT PIE WITH TOFU - MY DARLING VEGAN
From mydarlingvegan.com
THE BEST SIMPLE VEGAN POT PIE - MY VEGAN MINIMALIST
From myveganminimalist.com
VEGETARIAN POT PIE RECIPE | ONE INGREDIENT CHEF
From oneingredientchef.com
TOFU AND VEGETABLE POT PIE RECIPE - WELL VEGAN
From wellvegan.com
5/5 (3)Total Time 1 hr 10 minsServings 6Calories 394 per serving
1-HOUR VEGAN POT PIES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
TOFU POT PIE L SWEET VEGAN
From sweetvegan.net
CREAMY VEGAN POT PIE WITH TAHINI PASTRY - COOKING WITH CAMILLA
From cookingwithcamilla.com
VEGAN POT PIE WITH OLIVE OIL CRUST MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
RUSTIC CREAMY COUNTRY-STYLE TOFU POT PIE | HOUSE FOODS
From house-foods.com
BRAISED TOFU WITH FENNEL, WOMBOK, EGG, BROWN RICE AND PEANUTS
From smh.com.au
TOFU VEGETABLE POT PIE - NONONSENSE.RECIPES
From nononsense.recipes
RUSTIC TOFU POT PIE | DOWN TO EARTH ORGANIC AND NATURAL
From downtoearth.org
HOMEMADE VEGAN POT PIE WITH TOFU - THE CARROT UNDERGROUND
From thecarrotunderground.com
REALLY EASY TOFU POT PIE - EASY SHMEEZY RECIPES
From easyshmeezyrecipes.com
VEGAN TOFU POT PIE - UGLY VEGAN KITCHEN
From uglyvegankitchen.com
17 VEGETARIAN VIETNAMESE RECIPES FOR MEAT-FREE PHO, BANH
From epicurious.com
TOFU VEGETABLE BISCUIT POT PIE - MISSISSIPPI VEGAN
From mississippivegan.com
DUMPLING TOMATO SALAD WITH CHILE CRISP VINAIGRETTE RECIPE
From cooking.nytimes.com
COMFORTING VEGAN POT PIE RECIPES
From allrecipes.com
You'll also love