Spring Vegetable Pot Pie Recipe
Recipe By Cookr
A spring vegetable pot pie recipe.
4.8
28 Rating -
Rate
1hr 15minstotal
45minsPrep
30minsCook
1hr 15m.total
45m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable Pot Pie Recipe
- 3/4 tablespoon Oil
- 0.06 cup Flour
- 3/4 cup Flavorful veggie stock
- 1/4 cup Diced onion
- 1 cup Any combination of:diced carrot, celery, fennel, mushrooms, pearl onion
- 1/4 pound Diced blanched yukon gold potatoes
- 1/4 cup Fresh peas or 1 cup asparagus
- 1/4 pound Tofu
- As required Seared with salt and pepper
- 1/2 teaspoon Whole grain mustard
- 0.08 cup Dry white wine
- 1/4 Fresh thyme t
- 1/2 Fresh tarragon t
- 1/4 teaspoon Kosher salt
- 1/4 tablespoon Nutritional yeast
- As required White pepper to taste
- 1/4 Package vegan puff pastry dough
Nutrition
value
value
308
calories per serving
11 g Fat8 g Protein40 g Carbs8 g FiberOther
Current Totals
- Fat11g
- Protein8g
- Carbs40g
- Fiber8g
MacroNutrients
- Carbs40g
- Protein8g
- Fiber8g
Fats
- Fat11g
Vitamins & Minerals
- Calcium82mg
- Iron4mg
- Vitamin A368mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9108mcg
- Vitamin B120mcg
- Vitamin C73mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium94mg
- Manganese< 1mg
- Phosphorus140mg
- Selenium5mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Cookr