Tofu Vegetable Pot Pie Recipe

Recipesfull introduces to you: Vegetarian Recipes. (Tofu Vegetable Pot Pie Recipe). I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.

Brief

Prep 20 mins

Cook: 50 mins

Additional: 10 mins

Total: 1hr20 mins

Servings: 8

Yield: 1 9-inch pie

Tofu Vegetable Pot Pie Recipe

Ingredients

⅓ cup butter

½ cup thinly sliced onion

1 stalk celery

thinly sliced

2 cloves garlic

minced

⅓ (12 ounce) package extra-firm tofu

cubed

¼ cup cubed red potatoes

½ teaspoon oregano

salt and ground black pepper to taste

⅓ cup all-purpose flour

⅔ cup milk

1 ½ cups vegetable broth

1 cup frozen mixed vegetables

1 pastry for double-crust pie

Tips

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Heat butter in a large skillet over medium heat; cook and stir onion celery garlic and tofu until onion is tender and translucent 10 to 15 minutes. Season with oregano salt and black pepper. Stir flour into vegetable mixture; toss to coat.

Step 3

Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.

Step 4

Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.

Step 5

Bake pie in the preheated oven until crust is golden brown and filling is bubbling 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

Nutritional Information

Tofu Vegetable Pot Pie Recipe

Servings Per Recipe:8

Calories: 246.4

% Daily Value *

Protein: 4.9g 10%

Carbohydrates: 20.2g 7%

Dietary Fiber: 2.1g 8%

Sugars: 2.2g

Fat: 16.6g 26%

Saturated Fat: 7.1g 35%

Cholesterol: 22mg 7%

Vitamin A Iu: 1091.7IU 22%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.1mg 4%

Vitamin C: 3mg 5%

Folate: 38.8mcg 10%

Calcium: 67.9mg 7%

Iron: 1.4mg 8%

Magnesium: 19.8mg 7%

Potassium: 151mg 4%

Sodium: 277.6mg 11%

Thiamin: 0.2mg 17%

Calories From Fat: 149.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.