Veggie Pot Pie


2 fresh or frozen pie shells (whole wheat is good)
1 pound water-packed firm tofu, torn in bite size pieces
1/4 cup Braggs Liquid Aminos or soy sauce
1 onion sliced
2 cloves fresh garlic
6 mushrooms, sliced (optional)
2-1/2 cups veggie broth
1/2 tsp tarragon
1 tsp basil
1 tsp cumin
2 T cornstarch
2 potatoes, diced
3 medium carrots, chopped
4 cups fresh or frozen vegetables, like peas, corn, broccoli


  1. Marinate tofu in Braggs for 30 minutes (if you have time).
  2. Saute onion, garlic and marinated tofu in a large, non-stick (or PAM sprayed) kettle. Saute 15-20 minutes on medium high heat, stirring frequently, while you prepare the other veggies. Add potatoes and carrots in a little water and cook about 10 minutes.
  3. Preheat oven to 350° Prick bottom crust with fork & bake 10 minutes.
  4. Add broth and spices to a saucepan; heat on medium, then lower heat. Place cornstarch in small bowl and add a little water, then add 4 spoonsful of broth to flour, one at a time stirring to mix with cornstarch; add back to broth. Add veggies to sauce and coat by stirring gently.
  5. Raise oven temperature to 400°. Pour veggies into baked pie shell. Cover with second shell. Cut slits in top shell. If you choose, pie can be refrigerated at this point and baked later, or place pie on cookie sheet and bake at for about 45 minutes, until crust is brown. For less calories, omit bottom crust and put filling in pan and cover with single vented crust.
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