Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Pennsylvania Dutch Pot Pie


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: becky
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

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

Scale

60 grams unsalted. butter (4 tablespoons)
375 grams chopped carrots (3 large carrots, or 2 1/23 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.

Melted butter in a pot

Add the carrots, celery, and onion and cook until celery and onions are soft and translucent, about 5 minutes.

Pot with chopped carrots, onions, and celery

Chopped celery, onion, and carrot in a bowl

Add the flour. Toss with a spatula until vegetables are coated, cooking until flour smells nutty, about 1-2 minutes.

Pot pie vegetables and flour in a stock pot

Add the water and stir until thickened.

Jug pouring water into stock pot

Cooking pot pie on the stovetop

Stir in the vegetable broth, boullion cube, garlic powder, bay leaf, thyme, kosher salt, and ground black pepper.

Pouring stock into PA Dutch pot pie

Pennsylvania Dutch pot pie cooking on the stovetop

Bring to a boil, then add the diced potatoes. Boil until potatoes are fork-tender and broth thickens, about 12-15 minutes.

Adding chopped potatoes to pot pie pot

Stir in the tofu and farfalle pasta.

Hand adding a cup of crumbled tofu to PA Dutch pot pie

Adding bowtie pasta to a pot of pot pie

Vegetarian pot pie cooking on the stovetop

Cook over medium-high heat, stirring occasionally, for 10-12 minutes or until pasta is just barely tender.

A pot of vegetarian Pennsylvania Dutch pot pie

Remove the bay leaf. Stir in the fresh parsley. Season with additional salt and pepper, to taste.

Stirring chopped parsley into veggie pot pie

A pot of Pennsylvania Dutch style pot pie

Ladle into bowls. Serve hot.

A bowl of pot pie with a pair of spoons

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
×