Veggie Pot Pie

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Veggie Pot Pie

 

1 pie crust

1 to 2 medium potatoes, peeled and cut in small cubes

1 cup frozen, fresh or canned peas

2 to 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

2 vegetable bouillon cubes

3 cloves chopped garlic

 

Saute the onion in oil in a large pot until the onion turns translucent.

Dissolve the bouillon cubes in about 8 to 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 to 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 for

30 minutes at 350F. Make sure the crust does not burn.

 

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For all kinds of those one-dish meals.

 

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