We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It’s still a hit. —Mark Sirota, New York, New York,
- 1-1/2 cups frozen mixed vegetables (about 8 ounces)
- 1 large potato, peeled , chopped
- 2 cups chopped cauliflower
- 2 tablespoons water
- 8 ounces extra-firm tofu, cut into 1/2-inch cubes
- 3 tablespoons cornstarch
- 1/2 teaspoon onion salt
- 2 tablespoons canola oil
- 2 large eggs, lightly beaten
- 1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
- 1/2 cup 2% milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Pastry for double-crust pie (9 inches)
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain.
Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels.
In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.
1 piece: 679 calories, 40g fat (21g saturated fat), 146mg cholesterol, 973mg sodium, 65g carbohydrate (5g sugars, 6g fiber), 15g protein.