Vegetable Potpie Recipe
Recipe By Taste Of Home
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.
3.7
26 Rating -
Rate
Non Vegdiet
25minstotal
25minsPrep
1hr Cook
25m.total
25m.Prep
1hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable Potpie Recipe
- 1/4 cup Frozen Mixed Vegetables
- 0.17 Large potato, peeled , chopped
- 0.33 cup Chopped cauliflower
- 0.33 tablespoon Water
- 1.33 ounce Extra firm tofu, cut into 1/2 inch cubes
- 1/2 tablespoon Cornstarch
- 0.08 teaspoon Onion salt
- 0.33 tablespoon Canola oil
- 0.33 Large eggs, lightly beaten
- 0.17 can Condensed cream of potato soup, undiluted
- 0.08 cup 2 milk
- 0.08 teaspoon Dried Thyme
- 1/25 teaspoon Pepper
- 1/25 teaspoon Salt
- As required Pastry for double crust pie
Nutrition
value
value
144
calories per serving
7 g Fat4 g Protein15 g Carbs3 g FiberOther
Current Totals
- Fat7g
- Protein4g
- Carbs15g
- Fiber3g
MacroNutrients
- Carbs15g
- Protein4g
- Fiber3g
Fats
- Fat7g
Vitamins & Minerals
- Calcium60mg
- Iron1mg
- Vitamin A1332mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B938mcg
- Vitamin B120mcg
- Vitamin C29mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium21mg
- Manganese< 1mg
- Phosphorus85mg
- Selenium7mcg
- Zinc< 1mg
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 Taste Of Home