Vegetarian Potpie

Photo by Garry U.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 4

    tablespoons unsalted butter

  • 3

    carrots, diced

  • 3

    stalks celery, diced

  • 1

    small onion, diced

  • 8

    ounces white mushrooms, sliced

  • 1

    tablespoon low-sodium soy sauce

  • 3

    tablespoons all-purpose flour

  • 2

    cups whole milk

  • Kosher salt

  • 1

    14-ounce package extra-firm tofu, drained, patted dry and cut into 1/2-inch cubes

  • 2

    cups frozen peas

  • Freshly ground pepper

  • 5

    slices potato bread

Directions

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat; remove 1 tablespoon to a small bowl. Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes. Add the flour; cook, stirring, 1 minute. Add the milk, 1 cup water and 1/2 teaspoon 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 minutes. 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 minutes. Per serving: Calories 519; Fat 22 g (Saturated 11 g); Cholesterol 42 mg; Sodium 840 mg; Carbohydrate 58 g; Fiber 8 g; Protein 25 g

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