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Vegetable Hot Pot Pie Recipe
|Flour||2 Cup (32 tbs)|
|Baking powder||2 Tablespoon|
|Cold margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Vegetable bouillon cubes||3|
|Onion||1 Large, chopped|
|Tofu chunks||12 Ounce (1 Package)|
|Carrot||1 , chopped|
|Potatoes||2 Pound, peeled and chopped|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Serving size: Complete recipe
Calories 6803 Calories from Fat 4796
% Daily Value*
Total Fat 540 g830.7%
Saturated Fat 74.6 g373.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6482.3 mg270.1%
Total Carbohydrates 447 g149.1%
Dietary Fiber 34.4 g137.6%
Sugars 28.3 g
Protein 65 g129.7%
Vitamin A 281.9% Vitamin C 342.6%
Calcium 255.7% Iron 143.5%
*Based on a 2000 Calorie diet
Cut in the margarine until the mixture resembles coarse crumbs.
Add cold water 1 tablespoon at a time, mixing with a fork until the mixture forms a ball.
Chill, wrapped in plastic wrap, for 30 minutes or longer.
Dissolve the vegetable bouillon cubes in 2 to 3 cups water.
Saute the onion in hot oil for 5 to 10 minutes or until tender.
Add the tofu chunks and saute for 5 minutes.
Add the carrot and saute a few minutes longer.
Add the vegetable bouillon and potatoes; bring to a boil.
Reduce heat and simmer for 20 to 30 minutes or until potatoes are tender.
Thicken the liquid with cornstarch.
Spoon potato mixture into a 2 quart baking dish.
Roll the chilled pastry into a 12 inch circle or square on a lightly floured surface.
Fit over the potato mixture.
Bake at 375 degrees for 25 to 30 minutes or until hot and golden brown.