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Robin's Vegetarian Pot Pie

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 inch pie shell (9 inch)
and top, baked
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¼ cup all-purpose flour
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1 tablespoon nutritional yeast flakes
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1 teaspoon salt
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¾ teaspoon garlic powder
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3 cups tofu
cubed
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2 tablespoons vegetable oil
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1 cup onions
chopped
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1 cup celery
sliced
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1 cup carrots
chopped
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1 cup mixed vegetables
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2 cups gravy
chickenless
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Ingredients

Amount Measure Ingredient Features
8 inch pie shell (9 inch)
and top, baked
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59 ml all-purpose flour
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15 ml nutritional yeast flakes
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5 ml salt
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3.8 ml garlic powder
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7.1E+2 ml tofu
cubed
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3E+1 ml vegetable oil
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237 ml onions
chopped
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237 ml celery
sliced
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237 ml carrots
chopped
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237 ml mixed vegetables
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473 ml gravy
chickenless
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 81456% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 1469mg 61%
Total Carbohydrate 25g 25%
Dietary Fiber 4g 17%
Sugars g
Protein 33g
Vitamin A 66% Vitamin C 6%
Calcium 37% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 
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