Vegetarian Potpie Recipe

Name: Vegetarian Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

1
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.
2
Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes.
3
Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes.
4
Add the flour; cook, stirring, 1 minute.
5
Add the milk, 1 cup water and 1/2 teaspoon salt and stir until the flour is incorporated.
6
Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 minutes.
7
Add the tofu and frozen peas; return to a simmer.
8
Season with salt and pepper.
9
Remove from the heat.
10
Brush the bread with the reserved melted butter and cut into quarters.
11
Arrange buttered-side up on the tofu mixture.
12
Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes.
13
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
14
Photograph by Justin Walker

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 carrots, diced, 3 stalks celery, diced, 1 small onion, diced, and more.

Yes, Vegetarian Potpie 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 Potpie

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