- Rating:
- Servings:
- 12
- Difficulty:
- Total Time:
- Recipe By:
- Patricia Greenberg
Ingredients
- 1 cup Vegetable Stock
- 4 large Organic Carrots peeled and diced
- 1 cup Soy Milk
- 1 teaspoon Poultry Seasoning
- 1/2 teaspoon White Pepper
- 2 medium Organic Russet Potato peeled and diced
- 1/4 teaspoon Salt
- 2 cups Pearl Onions blanched and peeled
- 2 cups Frozen Peas
- 1 pounds Organic Tofu (firm) cubed
- 4 Ready-Made Crusts or Pie Crust for 2 (8 inch) Double-Crust Pies
Directions
Preheat oven to 375°F.
In a large saucepan, combine the stock, soy milk, poultry seasoning, and pepper and bring to a boil. Add the carrots, potatoes, and salt and bring to a second boil. Reduce the heat and simmer for 5 minutes.
Add the onions, peas, and tofu and simmer, covered, another 5 minutes.
Line two 8-inch pie dishes with a pie crust each. Pour the vegetable-tofu mixture into the shells and top with the remaining 2 pie crusts. Crimp the edges decoratively and cut 3 slashes in the top of each pie.
Bake for 30 minutes, or until lightly browned. Serve immediately. (Freeze one pie, tightly wrapped, for future use, if desired.)
Note:
This savory pot pie is as comforting as Grandma’s original but a lot easier to make, thanks to ready-made pie crust and tofu.
