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.