Vegetarian pot pie

Name: Vegetarian pot pie Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 1 cup carrots chopped small; 1/2 cup corn kernels; 1/2 cup cauliflower tiny pieces; 1/2 cup cabbage chopped; 1/2 block tofu cubed small; 2 tsp. oil; 1 tsp. butter; 2 tsp. nutritional yeast; 2 tsp. soypower powder; 1 1/2 tsp. salt; 1 1/2 tsp. soy sauce; 1 tsp. cornstarch; 1/2 cup whole wheat flour w/ saffola cholesterol management added

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 3

Ingredients

1 cup carrots, chopped small1/2 cup corn kernels1/2 cup cauliflower, tiny pieces1/2 cup cabbage, chopped1/2 block tofu, cubed small2 tsp. oil1 tsp. butter2 tsp. nutritional yeast2 tsp. soypower powder1 1/2 tsp. salt1 1/2 tsp. soy sauce1 tsp. cornstarch1/2 cup whole wheat flour w/ saffola cholesterol management added

Directions

Put oil in non stick pan on medium heat. Add hing, saute for a moment then add all the vegetables. Cover and cook for about 3 minutes on high heat. Then add about 1/2 cup of water, soy sauce, salt and tofu. Cover and cook for about 10 minutes. Then add soypower, nutritional yeast and then cornstarch. Mix well on medium heat. Add extra water if required. Should be in a very thick gravy as to preference. Keep mixture aside. In a bowl, mix the flour, 1 tsp. oil and dash of salt. Add enough water to make a dough. Now place vegetable mixture into individual size, oven safe bowls. Seperate dough into 3 balls and role them out into circles so they are large enough to cover the top of your bowls. Place on top of bowls and attach nicely to the edges of the bowl. Place in oven for about 15 minutes at 350 F or 180 C. Serve hot. Makes 3 servings.

Number of Servings: 3

Recipe submitted by SparkPeople user EKAVALI.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 336.5
Total Fat: 13.7 g
Cholesterol: 3.6 mg
Sodium: 1,081.6 mg
Total Carbs: 31.9 g
Dietary Fiber: 6.3 g
Protein: 25.1 g

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