YUM! I love me some potatoes, anyway possible except in hash brown patties or tater tots!
It’s raining today in Southern California which equates to another one of my 101 reasons to declare it a soup day!
This soup comes together quickly and since potatoes are a relatively bland vegetable, you can use your imagination and add your own toppings.
In addition to the Tofurky and Parmela Creamery shreds I used extra Parmela Creamery shreds, chopped red onion and a dash of Sriracha!
Quick, economical and DELICIOUS!
My husband loves pot pies. Any time I had to go out of town and he was left in the kitchen to fend for himself. Marie Callendar’s pot pie was always on his menu of defrost, heat and eat.
Thankfully, we have come a long way and I created this one-dish sensation that is completely satisfying without the chicken or preservatives.
You can substitute any vegetables in place of the squash, green beans and broccoli. It just so happened that these were the ones I had in the refrigerator.
One of the most delicious things about this nutloaf is that each ingredient presents an individual flavor. The outcome is an entree with a variety of starring sensations that also harmoniously meld together.
I have included, in the directions section, 2 different topping options for making the dish regular or gluten free.