top of page

Vegan Pot Pie

makes 4 servings

4 tablespoons vegan 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 non-dairy milk

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



Method

  • 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.

Comments


© 2019 by The Vegan Egg. Proudly created with Wix.com

bottom of page