Vegetarian Potpie

• 4 tablespoons unsalted butter
• 3 carrots, diced
• 3 stalks celery, diced
• 1 small onion, diced
• 8 ounces white mushrooms, sliced
• 1 tablespoon low-sodium soy sauce
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• Kosher salt
• 1 14 -ounce package extra-firm tofu, drained, patted dry and cut into 1/2-inch cubes
• 2 cups frozen peas
• Freshly ground pepper
• 5 slices potato bread

1. Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat; remove 1 tablespoon to a small bowl.
2. Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes.
3. Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes.
4. Add the flour; cook, stirring, 1 minute.
5. Add the milk, 1 cup water and 1/2 teaspoon salt and stir until the flour is incorporated.
6. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 minutes.
7. Add the tofu and frozen peas; return to a simmer.
8. Season with salt and pepper.
9. Remove from the heat.
10. Brush the bread with the reserved melted butter and cut into quarters.
11. Arrange buttered-side up on the tofu mixture.
12. Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes.
13. Per serving: Calories 519; Fat 22 g (Saturated 11 g); Cholesterol 42 mg; Sodium 840 mg; Carbohydrate 58 g; Fiber 8 g; Protein 25 g
14. Photograph by Justin Walker

unsalted butter, carrots, stalks celery, onion, white mushrooms, soy sauce, allpurpose, milk, kosher salt, frozen peas, freshly ground pepper, bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegetarian-potpie.html (may not work)