Tuesday, March 1, 2016

Vegetarian Pot Pie

On this snowy Tuesday, all I want is something warm and comforting in my tummy.  So, I decided to make a pot pie.  I wanted Bri to be able to eat it and so it became a veggie pot pie with tofu instead of chicken.  It was super yummy and crazy simple.  Here is what I did:

I mixed a bunch of delish veggies in a pot.  Then, I poured said delish veggies into a 9 by 13 inch pan.  Then, I put unrolled crescent rolls on top and baked it in the oven for 15 minutes.  The result:  A Vegetarian Pot Pie Casserole.  Yes, I am serious.

This was super easy and now I have some awesome comfort food that incorporates a bunch of vegetables and some solid protein.

Today, I keep looking out the window while at school and I am not looking forward to my drive home in all this snow.  At least I have a yummy dinner ahead of me!

Vegetarian Pot Pie

2 tbsp butter
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 onion, chopped
1 tsp garlic powder
1 tsp dried parsley
1 tsp oregano
1 tsp thyme
2 tsp salt
1 tsp pepper
1 cup chopped tofu
6-8 small red potatoes, cut into 1 inch cubes
1 cup frozen peas
4 cups vegetable stock
1/4 cup whole wheat flour
8 crescent rolls

1. Melt the butter over medium-low heat and add in the celery, carrots, and onion.  Let cook for 5 minutes.
2. Add in the garlic, oregano, parsley, thyme, salt and pepper.  Add in the potatoes and tofu.  Let cook for 2 minutes.
3. Add in the veggie stock and increase heat to medium-high.  Add in the frozen peas.  Let cook until mixture starts to boil.
4. In a small bowl, place flour.  Ladel some veggie stock from your vegetable mixture into the flour and whisk to combine.  Then, pour the flour/veggie stock mixture back into the pot and stir to combine.
5.  Let cook while simmering for about 5 minutes or so.  Pour the mixture into a 13 by 9 inch pan.

6. Lay the crescent rolls on the top and cook at 350 for about 15 minutes or until crescent rolls are cooked and browned.

Enjoy :)

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