Hey folks,

Welcome to this edition of Savory Sundays.  Today's recipe for veggie pot pie comes from  This recipe sounds very yummy and easy to make.  If you're not a tofu fan, that ingredient can be optional and you could get creative with the veggies you want to add in addition to the ones listed.  As always, use your imagination!

INGREDIENTS (use vegan versions):
1 pie crust

1-2 med/large potatoes, peeled and in small cubes

1 cup frozen/fresh/or canned peas

2-3 carrots, sliced

1 large package of extra firm tofu, drained and cubed

1/2 cup celery (optional)

1/4 cup or 1 small can mushrooms (optional)

1 large onion, diced

bay leaves (very important!)

2 (non-tomato) vegetable bouillon cubes

3 cloves chopped garlic

I like to prepare my own crust, based on the flaky pastry recipe in The Joy of Cooking and using Earth Balance shortening. If you're very short on time, any crust will do.
First, saute the onion in oil or Earth Balance (I love this brand) spread, in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8-10 ounces of hot water, and add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for 20-30 minutes, until the potatoes are cooked and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water. Remove the bay leaves

When mixture is done, spoon it into the pie crust, and bake (open top) for 30 minutes at 350 degrees. Make sure the crust does not burn.



  1. Sounds like a lot of work, but will make for a hearty Sunday meal. The ingredients sound good and I love a good crust.

  2. Yes, it does look like it requires a little work and time but it didn't seem as time consuming or involved as many other pot pie recipes!


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