Best Big Biscuit Mushroom And Tofu Pot Pie Recipes

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BEST TOFU POT PIE



Best Tofu Pot Pie image

This is a vegan pot pit that my sister makes. It is absolutely delish! My toddler loves to eat it, and he is quite picky. The recipe is borrowed from The New Farm Vegetarian Cookbook.

Provided by LightLisha

Categories     Savory Pies

Time 1h40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 15

1/4 cup flour
1 tablespoon nutritional yeast flakes
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups firm tofu (cubed)
2 tablespoons oil
1 cup onion (wedges)
1/2 cup celery (diced)
2 cups peas or 2 cups mushrooms (vegetables of your choosing)
1/2 cup flour
1/3 cup nutritional yeast flakes
1/4 cup oil or 1/4 cup margarine
2 cups water
1 tablespoon soy sauce or 1 tablespoon Braggs liquid aminos
pastry crust (any unbaked pie crust recipe)

Steps:

  • Golden Gravy:.
  • Toast Flour in a large pan over medium low heat until it smells and looks toasted. Remember to stir frequently.
  • Stir in yeast and oil. Cook for a few minutes while stirring until bubbly.
  • Add water and soy sauce, whisking until mixture thickens.
  • Season with salt and pepper to taste.
  • Can be made ahead and stored in refrigerator.
  • Filling:.
  • Combine: flour, yeast, salt, garlic powder in a small bowl.
  • Cut Tofu in 1/2" cubes.
  • Toss tofu in flour mixture to coat.
  • Heat a skillet with oil and saute tofu until lightly browned.
  • can be made 1-3 days ahead and stored in refrigerator.
  • Heat skillet w/ 2 T. oil cook onions until soft, add celery, tofu, and other vegetables of your choosing.
  • Combine with Golden Gravy.
  • Place filling in pastry shell and cover with pastry shell.
  • Crimp edges of the two shells together and puncture the top crust to allow steam to escape.
  • Bake at 375 degrees for 30 to 40 minutes until top is lightly browned.

Nutrition Facts : Calories 279.9, Fat 16.6, SaturatedFat 2.3, Sodium 606.7, Carbohydrate 25, Fiber 6, Sugar 3.7, Protein 11.3

TOFU VEGETABLE POT PIE



Tofu Vegetable Pot Pie image

I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.

Provided by Jessica

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h20m

Yield 8

Number Of Ingredients 13

⅓ cup butter
½ cup thinly sliced onion
1 stalk celery, thinly sliced
2 cloves garlic, minced
⅓ (12 ounce) package extra-firm tofu, cubed
¼ cup cubed red potatoes
½ teaspoon oregano
salt and ground black pepper to taste
⅓ cup all-purpose flour
⅔ cup milk
1 ½ cups vegetable broth
1 cup frozen mixed vegetables
1 pastry for double-crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
  • Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
  • Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
  • Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 20.2 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 7.1 g, Sodium 277.6 mg, Sugar 2.2 g

SAVORY MUSHROOM TOFU PIE



Savory Mushroom Tofu Pie image

A mushroom, onion, sour cream and tofu pie from Almost Vegetarian. Fast to make the filling. Use your favorite savory pie dough or phyllo dough for the crust. Freeze the extras if you make more than one. The pie raw will keep up to three months frozen or 3 days if refrigerated. Note you can make ahead the filling up to two days.

Provided by drhousespcatcher

Categories     Savory Pies

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons canola oil
1 small onion, sliced
4 scallions, white only, sliced
1 leek, white only, cleaned and sliced
1 teaspoon grated fresh ginger
1 tablespoon white vinegar
2 cups cleaned mushrooms, sliced
1/2 lb tofu
1/2 cup fat free sour cream

Steps:

  • If using savory dough, prepare it.
  • Heat oven to 400°F
  • Place the oil in a skillet [note you can use water for this step if you want to reduce the fat] over med high heat. Add onion, leek, scallion, and ginger and sauté over medium heat until the veggies are limp. Add the vinegar and stir until evaporated.
  • Add the mushrooms and saute until they give up the liquid, approx 4 minutes. Remove from heat.
  • Process the tofu and sour cream until smooth. Blender or food processor, your choice. Turn into a large mixing bowl and add the mushroom mix with a slotted spoon then stir to blend.
  • If using savory dough, roll the dough on a 12 inch square of parchment paper into a 10 inch round. Pile the filling in the center and spread out leaving a two inch margin all around. Bring the dough up around the sides as if you were going to encase the filling but leave a 6 inch window. Crimp the dough around the sides to hold in place. Transfer to a baking sheet or a preheated stone. Bake until crust is golden brown and the filling is set, about 40 minutes. If the crust browns before the filling is set, cover with foil and continue to bake at 300°F for about 10 more minutes.
  • Notes: I personally found this needed a bit more spices. I used Lemon Pepper, Salt, Italian seasoning, a bit of wasabi powder, turmeric (made it a nice gold), and threw in some sliced tomatoes when I blended it. You want amounts? I will jiggle it some more and post corrections. Note I have a strong taste for strong tastes. This is fine with out it but if you like spice play around with it. Also I have used Ricotta cheese [no fat] in place of the sour cream. I have not tried with soy cheese yet.

Nutrition Facts : Calories 119.1, Fat 5, SaturatedFat 0.8, Cholesterol 2.9, Sodium 37.1, Carbohydrate 13.2, Fiber 1.5, Sugar 5.3, Protein 7.2

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