Vegetarian Pot Pie

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3/4 cup cubed tofu
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 1/2 cups low-fat plain yogurt
• 2 cups carrots, cut into large dice
• 1 cup parsnip, cut into large dice
• 2 cups winter squash, cut in large dice
• 1 tablespoon butter
• 2 cups sliced mushrooms
• 1 small red pepper, diced
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 1/4 teaspoon kelp powder (optional)
• 1 pinch cayenne pepper
• 1 cup skim milk
• 3/4 cup jarlsberg cheese or 3/4 cup swiss cheese
• unbaked 10-inch pie shell

Recipe

• 1 preheat oven to 375.
• 2 combine the tofu and soy sauce. set aside.
• 3 add 1 tbs cornstarch to the yogurt in a small bowl and set aside.
• 4 steam the carrots, parsnips, and squash until tender.
• 5 melt the butter in a nonstick skillet; add mushrooms, red pepper, garlic, ginger and salt and saute until the mushrooms and pepper are tender. do not brown.
• 6 combine 2 tbs cornstarch, optional kelp powder, cayenne, and milk, and add to the mushroom mixture. bring to a boil, stirring constantly, for 1 minute.
• 7 remove from heat and stir in the cheese.
• 8 fold in the tofu, then stir in the yogurt mixture.
• 9 add the steamed vegetables and transfer the mixture to an ungreased 10 inch deep dish pie plate.
• 10 top with the unbaked crust, and slash the crust to let steam escape.
• 11 bake for 35-40 minutes or until the crust is lightly browned.