Vegetarian Potpie
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
61
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tbsps
Unsalted Butter3 stalks
Celery (diced)1 small
Onion (diced)230 g
White Mushrooms (sliced)1 tbsp
Soy Sauce (low-sodium)3 tbsps
All-Purpose Flour2 cups
Whole Milk2 cups
Pea (frozen)Directions:
1
Preheat the oven to 425 degrees F
2
Melt the butter in a large ovenproof skillet over medium-high heat; remove 1 tablespoon to a small bowl
3
Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes
4
Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes
5
Add the flour; cook, stirring, 1 minute
6
Add the milk, 1 cup water and 1/2 teaspoon salt and stir until the flour is incorporated
7
Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 minutes
8
Add the tofu and frozen peas; return to a simmer
9
Season with salt and pepper
10
Remove from the heat
11
Brush the bread with the reserved melted butter and cut into quarters
12
Arrange buttered-side up on the tofu mixture
13
Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes
14
Photograph by Justin Walker