Robin's Vegetarian Pot Pie
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | inch |
pie shell (9 inch)
and top, baked |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
nutritional yeast flakes
|
*
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
garlic powder
|
|
| 3 | cups |
tofu
cubed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
sliced |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
mixed vegetables
|
|
| 2 | cups |
gravy
chickenless |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | inch |
pie shell (9 inch)
and top, baked |
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
nutritional yeast flakes
|
*
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
garlic powder
|
|
| 7.1E+2 | ml |
tofu
cubed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
sliced |
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
mixed vegetables
|
|
| 473 | ml |
gravy
chickenless |
|
Directions
Set the pie shell aside.
Combine the flour, yeast, salt, garlic powder and tofu in a paper bag, and shake.
Sauté the tofu mixture in the oil until lightly browned.
Add the onion, celery and carrots and continue to sauté until onions are soft, about 5 minutes.
Add the other vegetables and cook until the vegetables are tender but crisp, about 5 minutes.
Preheat the oven to 375℉ (190℃).
Pour the gravy over the mixture in the skillet and stir. Pour into the pie shell. Roll out top dough and place on pie.
Bake for 30 minutes or until crust is lightly browned.
VARIATION: Pour vegetable mixture into an uncovered casserole dish and top with crushed cornflakes.
Bake for 30 minutes.
