Vegetable pot pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Potato;chunked |
| ½ | cup | Carrot;chopped |
| ¼ | cup | Celery;chopped |
| ½ | cup | Peas |
| ¼ | cup | Mushrooms;sliced |
| ½ | cup | Onion;chopped |
| ½ | cup | Tofu;chopped |
| 2 | cups | Mushroom Gravy |
| 1 | PIE DOUGH;recipe(s) | |
| ¼ | cup | Parmesan Cheese |
| ½ | teaspoon | Marjoram |
| 1 | teaspoon | Sage |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Heat ¼ cup olive oil in a large skillet. Saute' first 6 ingredients over medium heat till onion is translucent. Add tofu and herbs; cook 2 minutes more. Add salt, pepper, Parmesan.
Place vegetable mixture in deep pie dish, add gravy till it reaches the top of veggie mixture. Cover with rolled PIE DOUGH; prick the crust.
Bake at 350 F for 35 - 45 minutes, until crust is golden brown.