VEGGIE POT PIES

shoaib465
shoaib465 Posts: 10
edited September 2024 in Recipes
HOW DO YOU MAKE VEGGIE POT PIES I AM AN VEGETARIAN AND ALSO WHO DO YOU MAKE A Cheese qasedia WITH SOME VEGGIE AND ALSO CAN YOU GIVE ME DIET FOR VEGETRIAN LIKE WHAT SHOULD AN VEGERTIAN DO

Replies

  • shoaib465
    shoaib465 Posts: 10
    HOW DO YOU MAKE VEGGIE POT PIES I AM AN VEGETARIAN AND ALSO WHO DO YOU MAKE A Cheese qasedia WITH SOME VEGGIE AND ALSO CAN YOU GIVE ME DIET FOR VEGETRIAN LIKE WHAT SHOULD AN VEGERTIAN DO
  • may_marie
    may_marie Posts: 667 Member
    hi !!.. fellow vegetarian here

    for the pot pies,,, i've never made one myself.. but i guess you could fallow the normal chicken recipe and add quorn chicken instead... or you can buy then already made, amy's makes good ones, find them in the frozen section a good supermarket.

    as a vegetarian i dont eat all that different. of course i avoid meat. and i normal watch my protein a little more. quorn is my life savior, could not live without it ... it basicly replaces everything that has meat in it.

    good luck !
    may
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Here are quite a few vegetarian recipes:

    http://healthy.betterrecipes.com/healthyvegetarianrecipes.html

    For the veggie pot pies, you can use the concept of this recipe:
    http://www.myfitnesspal.com/topics/show/6880-mini-pot-pies?hl=mini+pot+pies&page=1#posts-49498

    but instead of using those ingredients use:
    1 (7.5 oz.) Can Pillsbury Buttermilk Biscuits
    2 tablespoons olive oil
    1 onion, chopped
    8 ounces mushrooms
    1 clove garlic, minced
    2 large carrots, diced
    2 potatoes, peeled and diced
    2 stalks celery, sliced 1/4 inch wide
    2 cups cauliflower florets
    1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
    3 cups vegetable broth
    1 teaspoon kosher salt
    1 teaspoon ground black pepper
    2 tablespoons cornstarch
    2 tablespoons soy sauce

    Preheat oven to 425 degrees F (220 degrees C).
    Separate biscuits and place each biscuit into the well of an un-greased nonstick (12-hole) muffin pan. Press dough up the sides of each well to the edge.
    Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
    In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
    Spoon mixture evenly into each biscuit cup.
    Bake approx. 15 minutes or until golden brown. Let stand 2-3 minutes before serving.



    ~Joanna:flowerforyou:
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