Sunday, June 9, 2019

1-Pot Vegetable Pot Pie Noodles

This is a delicious and filling 1-pot meal. It's pot pie with noodles instead of a crust. The leftovers reheat easily in the microwave. If you want a fast and healthy meal, this one's for you.
  • 4 cloves garlic, chopped
  • 1/2 small sweet onion, chopped
  • 1 12-ounce bag frozen mixed vegetables
  • 4 cups vegetable broth
  • 3 cups water
  • 1 16-ounce wide (no egg) noodles
  • 1 teaspoon thyme
  • 1/4 teaspoon thyme
  • 1 cup soy milk (or other dairy free milk)
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • Garnish with Walnut Parm

In a large pot, add 2-3 tablespoons water. Saute the garlic in onion until the onion is transparent. Add more water, a tablespoon at a time, if needed.

Add the package of frozen vegetables and saute for about 2 minutes.

Now add the vegetable broth and water. Bring to a boil.

Stir in noodles, thyme and nutmeg. Reduce heat slightly (low boil). Cook until noodles are done (check cooking time on package). Most of the liquid will have been absorbed by the noodles.

When the noodles are almost done, reduce heat to low. Then stir in the nondairy milk.

Let that simmer until the noodles are totally done. Add the cornstarch and water to create a slurry. Add the slurry to the pot and stir for a moment or two until it thickens up.

Taste and add seasonings if needed.

Enjoy!



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