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Vegetarian Pot Pie Recipe

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This recipe for Vegetarian Pot Pie is from "Cookspiration", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsps unsalted butter
4 carrots, diced
2 stalks celery, diced
1 small onion, diced
8 oz white mushrooms, sliced
1/2 Tbsp soy sauce
3 Tbsps flour
2 cups whole milk
salt and pepper
1 (14 oz) pkg extra firm tofu, drained, patted dry and cut into 1/2" cubes
2 cups frozen peas
5 slices potato bread
Directions:
Directions:
Preheat the oven to 425º F
Melt the butter in a large ovenproof skillet over med-high heat; remove 1 Tbsp to a small bowl. Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 mins. Add the mushrooms and soy sauce, cover and continue cooking, stirring occasionally, until tender, about 3 mins. Add the flour and cook, stirring for 1 min. Add the milk, 1 cup water and 1/2 tsp salt and stir until the flour is incorporated. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 mins. Add the tofu and frozen peas; return to a simmer. Season with salt and pepper. Remove from the heat.
Brush the bread with the reserved melted butter and cut into quarters. Arrange buttered side up on the tofu mixture. Transfer the skillet to the oven and bake until the bread is toasted, about 8 mins.
Personal Notes:
Personal Notes:
I like to make the pot pies in individual foil containers so I can freeze some for a later time.

 

 

 

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