Vegetarian Pot Pie Recipe

Name: Vegetarian Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup cubed tofu; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 1 ½ cups low-fat plain yogurt; 2 cups carrots, cut into large dice; 1 cup parsnip, cut into large dice; 2 cups winter squash, cut in large dice; 1 tablespoon butter; 2 cups sliced mushrooms; 1 small red pepper, diced; 1 garlic clove, minced; 1 teaspoon ground ginger; ½ teaspoon salt; 2 tablespoons cornstarch; ¼ teaspoon kelp powder (optional); 1 pinch cayenne pepper; 1 cup skim milk; ¾ cup jarlsberg cheese or ¾ cup swiss cheese; unbaked 10-inch pie shell

Servings: persons

¾ cup cubed tofu
1 tablespoon soy sauce
1 tablespoon cornstarch
1 ½ cups low-fat plain yogurt
2 cups carrots, cut into large dice
1 cup parsnip, cut into large dice
2 cups winter squash, cut in large dice
1 tablespoon butter
2 cups sliced mushrooms
1 small red pepper, diced
1 garlic clove, minced
1 teaspoon ground ginger
½ teaspoon salt
2 tablespoons cornstarch
¼ teaspoon kelp powder (optional)
1 pinch cayenne pepper
1 cup skim milk
¾ cup jarlsberg cheese or ¾ cup swiss cheese
unbaked 10-inch pie shell

1
Preheat oven to 375.
2
Combine the tofu and soy sauce.
3
Set aside.
4
Add 1 tbs cornstarch to the yogurt in a small bowl and set aside.
5
Steam the carrots, parsnips, and squash until tender.
6
Melt the butter in a nonstick skillet; add mushrooms, red pepper, garlic, ginger and salt and saute until the mushrooms and pepper are tender.
7
Do not brown.
8
Combine 2 tbs cornstarch, optional kelp powder, cayenne, and milk, and add to the mushroom mixture.
9
Bring to a boil, stirring constantly, for 1 minute.
10
Remove from heat and stir in the cheese.
11
Fold in the tofu, then stir in the yogurt mixture.
12
Add the steamed vegetables and transfer the mixture to an ungreased 10 inch deep dish pie plate.
13
Top with the unbaked crust, and slash the crust to let steam escape.
14
Bake for 35-40 minutes or until the crust is lightly browned.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ¾ cup cubed tofu, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 ½ cups low-fat plain yogurt, and more.

Yes, Vegetarian Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetarian Pot Pie

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