Measurements

• 1 cup Non
• 2 tbsp Oil
• 2 Carrots
• 1/2 cup Gluten-Free Flour
• 2 cloves Garlic
• 1/4 cup Fresh Parsley, chopped
• 1 cup Frozen Peas
• 1/2 tsp Black Pepper
• 1 Gluten
• 2 Potatoes
• 1 tsp Salt
• 1 tsp Dried Thyme
• 1 block Firm Tofu
• 2 cups Vegetable Broth
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large pot, heat the oil over medium heat.
• Add the diced onion and garlic, and sauté until translucent.
• Add the diced carrots and potatoes to the pot and cook for about 5 minutes.
• Stir in the flour and cook for another 2 minutes, stirring constantly.
• Gradually add the vegetable broth and non-dairy milk, stirring continuously until the mixture thickens.
• Add the cubed tofu, peas, parsley, thyme, salt, and pepper.
• Mix well and let it simmer for 10 minutes.
• Pour the mixture into a pie dish and cover with the gluten-free pie crust.
• Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
• Let it cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.