VEGETABLE POT PIE
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
CHICKLESS POT PIE
Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
- In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
- Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 370 calorie, Sodium 500 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
VEGETARIAN POT PIE
Steps:
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
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
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.
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 "best tofu pot pie recipes"
VEGAN POT PIE WITH TOFU - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (3)Total Time 1 hr 15 minsCategory Main Dish, Main CourseCalories 188 per serving
- Prepare pie crusts. If you are using store-bought, remove crusts from packaging and let thaw for at least 1 hour before using. This will make the dough more moldable when it's time to top the pot pies. Follow these instructions for a homemade pie crust. Once your pie crust is ready, divide into half and roll out each half onto a piece of floured parchment paper until your dough is about 1/8" thick and you have two circles about 12" across. Place the top crust in the refrigerator to chill. Placing your hand underneath the parchment paper, gently flip one of the pie crusts into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator while making the filling.
- Pat the tofu dry and cut it into 1/2″ cubes. Add 1 tablespoon of oil to a large skillet (at least 10") over medium-high heat. Test the hotness of the oil by adding a couple of drops of water to the pan. It should immediately sizzle. Add the tofu and sauté for about 5 minutes, stirring often, until the tofu is brown on all sides. Remove from heat and set aside.
- Clean out the skillet and return to heat. Add the remaining oil. Once hot, add onions to the skillet. Sauté for 5 minutes until translucent and fragrant. Add potatoes, peas, carrots, and mushrooms and sauté for another 3-4 minutes to thaw the peas and carrots.
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.
THE BEST SIMPLE VEGAN POT PIE - MY VEGAN MINIMALIST
From myveganminimalist.com
5/5 (18)Total Time 1 hr 15 minsCategory Main CourseCalories 265 per serving
- In a large non-stick pan, heat up olive oil, then add crushed garlic, carrot cubes and celery chunks.
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