Tag: pot pie

Vegetable Tofu Pot Pie

Leave a comment

Veg Tofu Pot Pie (3)

This hearty pot pie is bursting with veggie goodness!

Ingredients:

  • 2 tablespoons olive oil
  • 2 yellow potatoes, peeled and chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 cup broccoli florets
  • 4 button mushrooms, chopped
  • 1 and 1/2 cups vegetable broth
  • 1 tablespoon nutritional yeast
  • 1 tablespoon garlic powder
  • 1 tablespoon poultry seasoning
  • 1 tablespoon cornstarch
  • 12 ounces extra-firm tofu
  • 1 (9-inch) frozen pie crust
  1. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, carrot, onion, and mushrooms; cook for 6 minutes.
  2. In a bowl, whisk together the broth, nutritional yeast, garlic powder, and poultry seasoning. Whisk in the cornstarch.
  3. Meanwhile, cut the tofu into 1-inch cubes and arrange in the bottom of a 2-quart casserole dish. Spoon the vegetable mixture over the tofu and pour the broth mixture on top. Veg Tofu Pot Pie (1)
  4. Cover with the pie crust, pressing against the sides of the dish to seal (Note: Wholly Wholesome makes a vegan pie crust that comes in a circular tray. Simply thaw at room temperature for about twenty minutes and you should be able to easily reshape it into an oval baking dish, if you don’t have a circular one). Prick the top of the crust with a knife or a fork. Veg Tofu Pot Pie (2)
  5. Bake at 350 degrees for 50 minutes, until lightly browned on top.

Veg Tofu Pot Pie (4)

Chick’n Pot Pie Muffins

Leave a comment

Chicken Muffins (2)

Croutons are the secret for the “crust” in these individual-sized pot pies. As a result, they make fantastic toddler finger food!

Ingredients:

  • 2 cups vegetable broth
  • 1/4 cup Earth Balance butter, melted
  • 4 cups croutons
  • 1 and 1/2 cups Gardein chick’n strips, cooked and chopped
  • 2 cups frozen mixed vegetables
  • 1 tablespoon wheat germ
  • 1/4 cup vegan ranch dressing
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 3/4 cup shredded vegan cheddar cheese
  1. In a saucepan, whisk together the broth and melted butter. Heat over medium heat until warm. Set aside.
  2. Meanwhile, combine the croutons, chick’n, mixed vegetables, wheat germ, and ranch dressing in a large bowl. Mix well.
  3. In a small bowl, whisk together the flaxseed and water. Pour over the crouton mixture, along with the broth mixture.
  4. Divide evenly among 12 muffin cups and top each serving with 1 tablespoon shredded cheddar.
  5. Bake at 375 degrees F for 20 minutes.

Note: These may fall apart slightly for serving, but you’ll still have a tot-sized portion ready to go, even if they aren’t perfect “muffins”.

Chicken Muffins (3)