Gardener's Pie | High-Protein Vegan Recipes
Enjoy this tasty vegan-friendly and gluten-free dish perfect for any healthy eating lifestyle.
Servings: 8 people
Calories: 278kcal
Ingredients
- 28 ounces tofu blocks, extra-firm, organic
- 3 pounds yukon gold potatoes
- 1 onion medium, roughly chopped
- 8 ounces mushrooms package, sliced
- 2 carrots large, or 3 medium
- 1/2 cup green beans fresh or frozen
- 10 ounces peas package, frozen
- 1/2 cup sweet corn kernels fresh or frozen
- 2 tablespoons Italian seasoning or equal blend of basil, marjoram, oregano, rosemary and thyme
- 1 tablespoon dried oregano
- 3 Not-Chick’n Cubes
- 1 tablespoon arrowroot powder or cornstarch
- salt and black pepper to taste
- 1 1/2 cups vegetable broth or as needed
Instructions
- Press water out of tofu blocks using a tofu press or alternative method, then slice blocks sideways and lengthwise into 4-5 planks, and then cut planks into 1/2” cubes.
- Boil whole potatoes or steam until soft and easily pierced with a fork. Drain water and mash potatoes thoroughly by hand, or using a mixer, until smooth and all lumps are removed, adding vegetable broth as needed. The mashed potatoes should be able to spread easily over the pie. Cover and set aside.
- Preheat oven to 350.
- Add 1/3 cup vegetable broth to a non-stick sauté pan, then sauté onions and mushrooms over medium-high heat until onions are semi-translucent, replenishing vegetable broth and deglazing pan as needed.
- Add salt, pepper, and seasonings. Add remainder of vegetables and sauté for about 5 minutes, or until al dente. When finished, add cooked vegetables to the deep dish pan.
- Add 1/2 cup of vegetable broth to the same non-stick pan over medium-high heat until bubbling. Add tofu cubes and sauté until browned, replenishing vegetable broth and deglazing pan as the broth evaporates.
- When browned, add tofu cubes and toss with the cooked vegetables.
- Add 4 cups water to the same non-stick sauté pan, then add 3 Not-Chick’n Cubes to water, add arrowroot powder or cornstarch, and bring to a boil for 5 minutes to reduce a bit. Add this broth to the deep dish pan.
- Add additional salt and pepper to taste. Spread mashed potatoes evenly over the vegetable broth mixture. Mashed potato layer should be at least 1-inch thick.
- Bake mixture uncovered for one hour.
- If desired, set oven to broil or increase oven temperature to 450 degrees for 10 minutes to crisp the top of the mashed potatoes.
Nutrition
Serving: 1.25cups | Calories: 278kcal | Carbohydrates: 39g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Sodium: 788mg | Fiber: 8g | Sugar: 5g |
| SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3