“Baby it’s cold outside… *singing* …but at least we have Pot Pie”! Whew! Is everyone else freezing yet this winter? South Hemisphere people, I don’t want to hear from you, shhhh. Kidding of course, not about the cold though. Things here are under major winter construction and it is feeling as if it were February already – did I miss Christmas? I haven’t even celebrated Thanksgiving yet.
So what is a person to do when it’s dangerous to go outdoors? Make pot pie when the in-laws are away! Yay! We make all of our meals on Sunday while my in-laws are away (it’s impossible to get kitchen space during the week) so I decided to whip together this pot pie for Sunday evening. Simply make this pot pie ahead of time and place in the refrigerator or outside – but be careful, it might freeze outside. Does anyone else do that? Place sealed drinks outside before having a winter party? It’s like free refrigeration! This is very popular in Michigan.
Simple Tip: Make the crust a bit uneven so it looks like it just came out of your grandmother’s kitchen. If you are going the extra distance to make your crust, you might as well get credit for it. Plus, I think it looks more rustic if you don’t make it look perfect. Anyone can make it perfect but not everyone can make it look shabby chic. Photo is before baking.
Following a recipe isn’t my kind of thing, so I made this recipe with some minor changes which you can see below. Additionally there are nutritional facts for your planning needs.
- 1 med onion, roughly chopped
- 3 c kale, de-stemmed and chopped
- 1 c carrots, thinly sliced, peeled
- 1 Tbsp vegan butter (I used Earth Balance)
- 2 med Yukon potatoes, chopped unpeeled
- 1/2 yellow & 1/2 orange bell pepper, sliced
- 1 pkg tofu, cubed and lightly sauteed
- Vegetable broth (I used Better than bouillon vegetable broth)
- 1/2 c almond milk
- 2/3 cup frozen sweet peas
- 1 homemade crust (This crust is added into the nutritional facts below)
Note: Not all the ingredients are listed above so please go to the original recipe here for the entire recipe. While there please check out the website, “That Was Vegan“.
One serving of Tofu Pot Pie with Kale. This is a good sized bowl. It is creamy but chunky all at the same time.
This was super tasty! We kept going towards these leftovers instead of towards the other recipes this week. Actually Genki Husband wanted to have another pot pie made up since it was so delicious. We will be making this easy recipe again, probably on another Sunday or at our new place.
Amount Per Serving (According to the ingredients I used)
Total Fat: 12.0 g
Cholesterol: 0.0 mg
Sodium: 523.3 mg
Total Carbs: 48.5 g
Dietary Fiber: 9.0 g
Protein: 16.7 g
While this was super tasty you can also check out another tasty pot pie recipe of mine from years ago in 2011. It’s very similar but has a few different changes.
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