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.
TOFU VEGETABLE POT PIE
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.
Provided by Jessica
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 20.2 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 7.1 g, Sodium 277.6 mg, Sugar 2.2 g
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.
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
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.
EASY VEGETABLE POT PIE
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
- Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
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- 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.
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