Description
A vegetarian pot pie recipe based on traditional Pennsylvania Dutch-style chicken pot pie. In this meatless adaptation, tofu stands in for chicken, and fafalle for the homemade noodles.
Ingredients
60 grams unsalted. butter (4 tablespoons)
375 grams chopped carrots (3 large carrots, or 2 1/2 – 3 cups)
150 grams chopped celery (about 1 1/2 cups)
80 grams chopped white onion (about 3/4 cups)
32 grams flour (1/4 cup)
480 milliliters water (2 cups)
960 milliliters vegetable broth (4 cups)
1 vegetable bouillon cube
1 teaspoon garlic powder
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
800 grams diced potatoes (3 medium potatoes, or about 6 cups)
140 grams ready-to-use tofu, crumbled (1 cup)
85 grams farfalle pasta (1 cup dry pasta)
10 grams chopped fresh parsley (1/3 cup), plus more to garnish
Instructions
In a large stock pot, melt the butter over medium-high heat.
Add the carrots, celery, and onion and cook until celery and onions are soft and translucent, about 5 minutes.
Add the flour. Toss with a spatula until vegetables are coated, cooking until flour smells nutty, about 1-2 minutes.
Add the water and stir until thickened.
Stir in the vegetable broth, boullion cube, garlic powder, bay leaf, thyme, kosher salt, and ground black pepper.
Bring to a boil, then add the diced potatoes. Boil until potatoes are fork-tender and broth thickens, about 12-15 minutes.
Stir in the tofu and farfalle pasta.
Cook over medium-high heat, stirring occasionally, for 10-12 minutes or until pasta is just barely tender.
Remove the bay leaf. Stir in the fresh parsley. Season with additional salt and pepper, to taste.
Ladle into bowls. Serve hot.
Store leftover PA Dutch pot pie in an airtight container in the refrigerator for up to five days, or freeze for up to three months.
- Category: Savory
- Method: Stovetop
- Cuisine: Pennsylvania Dutch