 |
TOFU-VEGETABLE POT PIE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Apple juice or white wine
1 c Onion -- sliced
2 Garlic cloves -- minced
2 c Zucchini -- sliced
2 Red bell peppers -- seeded
-and chopped
2 Green bell peppers -- seeded
-and chopped
1 c Carrots -- sliced
1 c Swiss chard -- chopped
1 c Corn, frozen
1/2 c Peas, frozen
4 oz Tofu, firm -- cubed
Salt and pepper to taste
1/2 ts Thyme
1/4 ts Cayenne
Basic Biscuit Crust
Preheat oven to 350 degrees. Coat an 8-cup casserole
dish with vegetable spray.
In a heavy pan over medium-high heat, heat juice or
wine until simmering; add onion and garlic. Cook,
stirring, 3 minutes. Add zucchini, peppers and
carrots; cover and cook 5 minutes. Add chard, corn,
peas and tofu; cook, uncovered, 2 minutes. Remove from
heat and season with salt, pepper, thyme and cayenne.
Pour into prepared casserole dish. Top with Basic
Biscuit Crust. Do not seal edges. Bake 30 to 40
minutes, or until crust is golden brown. Serves 8.
Per serving: 224 cal; 7 g prot; 4 g fat; 38 g carb; 8
mg chol; 444 mg sod; 4 g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
- - - - - - - - - - - - - - - - - -
|
